Oatmeal Jim Jams 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.

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.

KENTUCKY OATMEAL-JAM COOKIES

Steps:

• HEAT oven to 350 degrees F. Spray baking sheets with no-stick cooking spray.
• COMBINE shortening, sugar, jam, egg, buttermilk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
• COMBINE flour, cocoa, cinnamon, baking soda, nutmeg and cloves in medium bowl. Add to creamed mixture. Beat at low speed until blended. Stir in oats, raisins and chopped nuts.
• DROP 2 tablespoonfuls of dough in a mound on baking sheet about 3 inches apart. Top each with pecan half, if desired.
• BAKE 15 minutes or until set. Cool for 2 minutes on baking sheets. Transfer to cooling racks to cool completely.

JAM-AND-OAT SQUARES

Steps:

• Unroll 1 refrigerated piecrust onto a parchment paper-lined baking sheet. Spread with 3/4 cup strawberry jam, leaving a 1/2-inch border. Mix 3/4 cup each oats and flour, 6 tablespoons melted butter, 1/3 cup brown sugar, 1/4 cup granulated sugar and a pinch of salt; squeeze into clumps and drop over the jam. Bake at 450 degrees F, 15 minutes. Let cool and cut into squares.
• SERVES 14; Calories: 210; Total Fat 8 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 32 grams; Sugar: 17 grams Fiber 1 grams; Cholesterol: 13 milligrams; Sodium: 74 milligrams

WARREN'S OATMEAL JAM SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oat mixture, stirring until crumbly. Reserve 1 cup mixture for topping., Press remaining mixture onto bottom of a greased 9-in. square baking pan. Spread jam over top to within 1/2 in. of edges. Add crushed graham crackers to reserved topping; sprinkle over jam., Bake 25-30 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into squares.

OVERNIGHT OATS WITH JAM

Steps:

• Stir yogurt, oats, strawberry jam, and chia seeds together in a covered jar or container. Cover and refrigerate 8 hours to overnight.

OATMEAL JIM JAMS

Steps:

• In a large mixing bowl cream the butter.
• At medium speed of mixer gradually add the 1 cup of brown sugar beating until light and fluffy.
• In another bowl combine oats, flour, soda, and salt; stirring well to combine ingredients.
• Alternatley add dry ingredients and buttermilk to creamed mixture.
• Beginning and ending with flour.
• Using a tablespoon drop dough onto ungreased cookie sheets.
• Bake cookies at 350* for 12 to 15 minutes.
• Let cookie cool slightly before removing to wire racks to finish cooling.
• To make cookie filling combine chopped dates or raisins with 3/4 cups sugar, boiling water and vanilla in a small saucepan.
• Cook over low heat;stirring constantly until mixture has thickend.
• Take pan from heat and let filing cool.
• Spread filling over half of cooled cookies topping with the remaining cookies.