Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Mix in vanilla extract and salt. Gradually add flour until just combined.
- Press dough into a baking dish, leaving space for raspberries.
- Spread fresh raspberries evenly over the dough.
- In a small bowl, combine oats and brown sugar. Sprinkle over the raspberries.
- Bake for 25-30 minutes until golden and bubbling.
- Allow to cool before cutting into squares and serving.
Notes
- Ensure butter is at room temperature for easier mixing.
- Use fresh raspberries for the best flavor and appearance.
- Can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg