Copycat Costco Raspberry Crumble Cookies
Delight in these homemade Raspberry Crumble Cookies that capture the essence of the original Costco treat, featuring a butter-rich base, juicy raspberries, and a satisfyingly crunchy topping.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure butter is at room temperature for even mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Filling and Topping
- 2 cups fresh raspberries Fold in gently to keep intact.
- 1 cup rolled oats
- 1 cup old-fashioned oats
- ½ cup sliced almonds or chopped walnuts Optional.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract, mixing well to combine.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the raspberries gently, being careful not to smash them.
- In another bowl, combine rolled oats and any optional nuts. Gently fold this mixture into the cookie dough.
Baking
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Crumble additional dough over the cookies to create a topping.
- Bake for 15-18 minutes, or until edges are golden and centers appear set.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer them to wire racks to cool completely.
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Notes
For best results, refrigerate the dough for 30 minutes if you're worried about the cookies spreading too much. You can also customize flavors by adding lemon zest or experimenting with different types of nuts.