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Raspberry Crumble Cookies

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Delightful cookies with a blend of fruity raspberry jam and crunchy oats, perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (or gluten-free flour for gluten-free option)
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup raspberry jam
  • 1/2 cup fresh raspberries (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
  3. Add the eggs and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets.
  7. Make an indentation in the center of each cookie and spoon a small amount of raspberry jam into each.
  8. Bake for 12-15 minutes or until the edges are golden brown.
  9. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

These cookies can be customized using different jams and optional nuts.

Nutrition

Find it online: https://maymentora.com/raspberry-crumble-cookies-recipe/