Description
Delightful buttery cookies featuring a tender crumb and a sweet raspberry jam center, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 cup raspberries (fresh or frozen)
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the rolled oats and gently incorporate the raspberries.
- Drop heaping tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
- Make a small indention in each cookie and fill with about 1/2 teaspoon of raspberry jam.
- Cover the jam filling with a little cookie dough, pinching the edges.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks.
- Dust cooled cookies with powdered sugar before serving, if desired.
Notes
For denser cookies, use cold butter. Chilling the dough for 30 minutes can help maintain cookie shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg