Description
Welcome to the delightful world of homemade cookies! Today, we’ll dive into the recipe for Raspberry Crumble Cookies — a sweet, buttery treat bursting with raspberry goodness. Whether you’re a fan of oatmeal cookies or raspberry jam, this recipe combines the best of both worlds, creating a dessert perfect for any occasion. Let’s bake something wonderful together!
Ingredients
Here’s everything you need to make these delicious cookies:
- 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
- 2 cups rolled oats
- 1 tablespoon baking soda
- 1/4 teaspoon salt
- 1 cup raspberry jam
- 1/2 cup fresh raspberries (optional for garnish)
Optional Substitutions:
- Use gluten-free flour for a gluten-free version.
- Substitute raspberry jam with strawberry or apricot jam for different flavors.
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 2: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs, one at a time. Then, add vanilla extract and mix well.
Step 4: In another bowl, combine flour, oats, baking soda, and salt. Mix well.
Step 5: Gradually add the dry mixture to the wet mixture. Stir until combined.
Step 6: Scoop out about 2 teaspoons of dough and roll into a ball. Flatten slightly and make an indent in the center with your thumb.
Step 7: Fill each indent with 1 tablespoon of raspberry jam. Optionally, top with a fresh raspberry for extra flavor.
Step 8: Place the cookies on the prepared baking sheets, spacing them apart. Bake for 12-15 minutes or until the edges are golden brown.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh ingredients: Fresh butter and high-quality raspberry jam can make a big difference.
- Chill the dough: If your kitchen is warm, chill the dough for 15 minutes to prevent the cookies from spreading too much during baking.
- Make a larger batch: These cookies freeze well, so consider making extra!