Description
Soft, buttery cookies with a sweet raspberry filling and a crunchy crumble topping.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 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 powder
- 1/4 tsp salt
- 1/2 cup raspberry jam
- 1/4 cup old-fashioned oats
- 2 tbsp cold butter, cubed
- 2 tbsp flour
- 2 tbsp brown sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together softened butter, granulated sugar, and brown sugar. Beat in egg and vanilla.
- Whisk together flour, baking powder, and salt. Gradually mix into wet ingredients until a dough forms.
- Drop tablespoon-sized balls of dough onto the baking sheet. Make an indentation in the center of each cookie.
- Fill each indentation with about 1 tsp raspberry jam.
- In a small bowl, combine oats, cold butter, flour, and brown sugar. Mix with fingers until crumbly. Sprinkle over cookies.
- 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.