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Strawberry Crunch Cookies

These Strawberry Crunch Cookies offer a unique twist, combining warm cookie goodness with a crunchy, fruity flair. Easy to make and a guaranteed crowd-pleaser!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed freeze-dried strawberries
  • 1/2 cup oats

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually blend this dry mixture into the creamed mixture.
  6. Fold in the crushed freeze-dried strawberries and oats.
  7. Drop rounded tablespoons onto ungreased baking sheets.
  8. Bake for 10-12 minutes or until the edges are golden.
  9. Let cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week and can be frozen for a month. To enhance flavor, allow to cool before eating. Consider using nuts for extra crunch or attempting variations with peanut butter or sea salt.