Description
Buttery soft cookies layered with raspberry jam and a sweet oat crumble topping – the perfect combination of tart and sweet, with a tender texture and bakery-style appeal.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup rolled oats
- 1/2 cup raspberry jam
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 2 tablespoons rolled oats
- 2 tablespoons light brown sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Fold in the rolled oats until just combined.
- Scoop dough into balls (about 1.5 tablespoons each) and place on the prepared baking sheet. Press your thumb into the center of each dough ball to create a small well.
- Fill each well with 1-2 teaspoons of raspberry jam.
- In a small bowl, mix melted butter, flour, oats, and brown sugar to form a crumbly topping. Sprinkle generously over each cookie.
- Bake for 10-13 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use high-quality raspberry jam for best flavor.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Chill the dough for 10 minutes if it’s too soft to handle easily.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg