Description
Soft, buttery cookies with a sweet raspberry filling and a crumbly oat topping.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup raspberry jam
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in egg and vanilla.
- In another bowl, whisk flour, oats, baking soda, and salt. Gradually mix into wet ingredients until combined.
- Drop tablespoon-sized balls of dough onto the baking sheet. Make an indentation in each and fill with 1/2 tsp raspberry jam.
- Bake for 12-15 minutes until edges are golden. Cool on the baking sheet for 5 minutes before transferring.
Notes
You can customize the seasonings to taste.