OATMEAL JAMMYS
Oatmeal Jammys start with a chewy oatmeal cookie base and pair it with a generous spoonful of fruity jam!
Provided by Jennifer McHenry
Categories cookies
Time 34m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease or line baking sheets.
- Whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Beat butter and both sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.
- Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam (or preserves).
- Bake each baking sheet 12-14 minutes, until cookies are fully baked and the edges are golden.
OATMEAL JAMMYS RECIPE
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, and mix well. Stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
- Gradually add the flour mixture to the butter mixture, mixing until fully incorporated.
- Mix in the oats and any add-ins you fancy. See Note.
- Place scoops of oatmeal cookie dough 2 inches apart on a greased or parchment paper-lined cookie sheet. Use your thumb to make a hollow in the dough.
- Use a piping bag or a spoon to put a dollop of jam in the center of each cookie.
- Bake for 12 to 14 minutes, or until the cookies look fully baked and the edges are golden. Note: 1 to 1 1/2 cups raisins, chocolate chips, chopped pecans, walnuts, dried cranberries, minced dried cherries, currants-whatever you like!
Nutrition Facts : Calories 251 kcal, Carbohydrate 33 g, Cholesterol 48 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 282 mg, Sugar 15 g, Fat 12 g, ServingSize makes about 18 cookies, UnsaturatedFat 0 g
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