Costco Raspberry Crumble Cookies: A Delicious Copycat Recipe

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, and beat until well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until combined. Stir in the rolled oats until evenly distributed.
Make the Crumble Topping:

In a small bowl, combine the brown sugar and flour for the topping. Cut the cold butter into small cubes and add it to the dry mixture. Use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
Form the Cookies:

Scoop tablespoon-sized portions of cookie dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
Press a small indentation in the center of each cookie with your thumb or the back of a spoon.
Spoon about 1/2 teaspoon of raspberry jam into the indentation of each cookie. Don’t overfill, as the jam will spread during baking.
Add the Crumble:

Gently sprinkle the crumble topping over each cookie, pressing it lightly into the dough to ensure it sticks.
Bake the Cookies:

Bake the cookies for 12-15 minutes or until the edges are golden and the crumble is slightly browned. Keep an eye on the cookies to avoid over-baking.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:

These cookies are best enjoyed fresh, but they also store well. Serve them with a hot cup of coffee or tea for a delightful treat.
Serving and Storage Tips: