Description
Delightful cookies combining buttery flavor with tart raspberry sweetness and a gooey jam center, perfect for sharing or enjoying with a cup of tea.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 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, and beat until 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 on low speed until just combined.
- Fold in the rolled oats and gently incorporate the raspberries.
- Drop heaping tablespoons of dough onto prepared baking sheets, leaving space for spreading.
- Make an indention in the center of each cookie and fill it with 1/2 teaspoon of raspberry jam, covering it with a pinch of dough.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for 5 minutes before transferring to wire racks.
- If desired, dust with powdered sugar before serving.
Notes
Use cold butter for a denser texture. Customize by adding nuts or using different jams.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg