Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl or stand mixer, cream softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.

Beat in the egg and vanilla until combined.

Gradually add the dry ingredients to the wet, mixing on low just until combined.

In a small bowl, mix rolled oats (or flour), melted butter, brown sugar, and a pinch of salt until clumpy crumbs form.

Scoop rounded tablespoons of dough and roll into balls. Place on baking sheets about 2 inches apart.

Press a shallow well into the center of each cookie using your thumb or the back of a small spoon.

Spoon about 1/2 teaspoon of raspberry jam into each well.

Sprinkle a teaspoon of the crumble mixture over each jam-filled cookie.

Bake for 10-12 minutes, or until edges are lightly golden and cookie centers are set.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.