Raspberry Oatmeal Cookies

Ingredients

Flour 1.5 cups

Brown sugar 1 cup

Oatmeal 1.2 cups

Salt 3/4 tsp

Baking powder 3/4 tsp

Baking soda 1/2 tsp

Cinnamon 1/2 tsp

Butter 3/4 cup

For the raspberry filling:

Brown sugar 1/4 cup

Lemon zest 1 tbsp

Cinnamon 1/2 tsp

Flour 2 tbsp

Raspberries 450 g

Lemon juice 1/4 cup

Butter 2 tbsp

Make the dough. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet and line it with parchment paper. Grease the parchment paper. Cut the butter into cubes. Place the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Mix well. Add the butter and mix well.

Set aside 1 1/2 cups of the prepared mixture. Spoon the remaining mixture onto the prepared baking sheet and smooth it out with a large wooden spoon, bringing it to the edges of the pan. Bake until golden brown, 12 to 15 minutes. Remove to a wire rack and let cool. Keep the oven preheated while you prepare the raspberry filling.

Melt and cool the butter. In a bowl, whisk together the sugar, lemon zest, cinnamon, and flour. Add the raspberries, lemon juice, and butter, and mix with your hands. Spread the raspberry filling evenly over the chilled dough. Pour the remaining dough in an even layer on top of the filling.

 

Bake for 35 to 45 minutes, until golden brown. Transfer to a wire rack and let cool completely, then cut into squares and serve. The cookies can be refrigerated in an airtight container for up to two days.





Enjoy!