Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour, mixing until just combined.
- Gently fold in raspberries.
- Prepare crumble by combining oats, brown sugar, and almonds.
- Drop spoonfuls of dough onto baking sheet, sprinkle with crumble topping.
- Bake for 15-18 minutes until golden brown.
- Cool on wire racks before serving.
Notes
- Use fresh raspberries for the best flavor and texture.
- Gently fold raspberries to avoid crushing them.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg