Raspberry Crumble Cookies: A Sweet Treat That Delights!
Welcome to the world of Raspberry Crumble Cookies – a heavenly blend of chewy cookies and fresh raspberries that will make your taste buds sing! Picture this: warm, golden cookies studded with tart, juicy raspberries and topped with a crunchy crumble that adds the perfect texture.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries you can use frozen, but adjust baking time
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract until well combined.
- Mix the Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, cinnamon, and oats. Gradually add this mixture to the wet ingredients until just combined.
- Fold in the Raspberries: Gently fold in the fresh raspberries and nuts if you’re using them. Be careful not to crush the raspberries too much!
- Scoop the Dough: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving space between each cookie.
- Make the Crumble: In a small bowl, mix a little extra flour, sugar, and oats to create your crumble topping. Sprinkle it generously over the uncooked cookies.
- Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Keep an eye on them to ensure they don’t overbake!
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.