Jam Filled Oatmeal Cookies Recipes

OATMEAL JAM SQUARES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

JAM FILLED OATMEAL BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
• In a medium bowl, combine, flour, oats, salt and baking soda.
• In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
• Pull out about 3/4 cup (a little less than half) of the cookie dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer. Bake for 10 minutes.
• Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough and crumble it over the top of the jam layer. Return to the oven and bake for 14-16 more minutes, until the topping is light golden brown. Place the pan on a wire rack to cool. These bars are soft when they are warm (they likely won't hold together). To firm them up they can be stored at cool temp or refrigerated.

OATMEAL JAMMYS

Steps:

• Preheat oven to 350°F.
• Lightly spray a regular size 12-well muffin pan with vegetable cooking spray. Set aside.
• In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
• Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won't stick together.
• Scoop out a level, slightly packed small cookie scoop full of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your fingers lightly press the dough into the bottom of the pan making sure it is level. Repeat until the pan is full.
• Dollop one full teaspoon of jam into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the jam. Press very lightly if needed to hold it together.
• Bake for 15 to 18 minutes, rotating the pan halfway through baking, until the jam is bubbling and the cookie is lightly browned on the edges. Do not over-bake! Allow the cookies to cool in the pan for at least 5 minutes, then transfer to a wire rack to cool. To remove the cookie from the muffin tin use a small rubber spatula to tilt the cookie up. If it starts to crumble, let it cool a little longer. Once cooled, store at room temperature in an airtight container. Cookies will keep for up to 5 days.

JAM FILLED OATMEAL COOKIES

Steps:

• To make the sour milk, mix the milk and lemon juice together in a small bowl and set aside until needed.
• Preheat the oven to 350 degrees.
• In a large bowl add the flour, baking soda, salt, oats, cinnamon and brown sugar together.
• Next add the melted butter and shortening, mixing lightly.
• Lastly, slowly add in the sour milk, making sure to mix well.
• Chill the dough for 1/2 hour.
• Then on a lightly floured board, roll to 1/4 inch thick.
• Cut the dough using a 2" round cookie cutter. Make sure to have an even number of cookie rounds.
• Place a spoonful of jam in the center of the cookie, then top with another cookie.
• Make sure to lightly press the edges together.
• Roll the cookie edges in the ground nuts.
• Place on a lightly greased cookie sheet and bake in a 350 degree oven for 10 - 12 minutes.

JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

OATMEAL AND JAM BARS

Steps:

• Preheat over to 350.
• Grease a 9x13 baking pan.
• In a large mixing bowl, cream margarine and sugar.
• Add remaining ingredients except for jam and mix well.
• Pat three-fourths of dough into bottom of pan.
• Spread jam evenly over top of dough.
• Crumble remaining dough over jam.
• Bake 30 minutes. Cool in pan, then cut onto 2 inch squares.