Description
Enjoy these buttery raspberry crumble cookies that perfectly balance sweet and tart flavors. With a chewy texture from rolled oats and optional nuts, they make a delightful treat for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup almond flour (optional, for added texture)
- 1/2 cup chopped nuts (walnuts or pecans, optional)
- 1/2 teaspoon cinnamon (optional, for extra flavor)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the rolled oats, almond flour (if using), and chopped nuts (if using) with a spatula.
- Gently fold in the fresh raspberries, ensuring they are evenly distributed.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Optionally, sprinkle a little sugar on top of each cookie before baking.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, stack the cookies on a plate or store them in an airtight container.
- For an extra treat, serve with vanilla ice cream or whipped cream.
Notes
- Ensure that frozen raspberries are thoroughly thawed and drained to prevent excess moisture in the dough.
- Feel free to customize the nuts and spices according to your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes