Preparation Steps

• Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
• In a medium bowl, toss the fresh raspberries with 0.25 cup granulated sugar. Set aside to macerate while preparing the dough.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
• Gently fold in the macerated raspberries along with any accumulated juices into the cookie dough.
• Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• In a small bowl, combine the oats, flour, cold butter, and a pinch of salt. Use your fingers to work the mixture into coarse crumbs. Sprinkle a generous amount over each cookie.
• Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.