Pbj Oatmeal Thumbprint Cookies Recipes

OATMEAL JAM THUMBPRINT COOKIE RECIPE

Steps:

• Preheat the oven 350.
• Line you baking sheets with parchment paper or spray with non-stick cooking spray.
• In a mixing bowl, cream the butter, brown sugar, egg and vanilla.
• Stir in the oatmeal and flour.
• Place the chopped nuts in a shallow dish.
• Put the chopped nut in a shallow dish like a pie plate.
• Scoop out dough with a #40 scoop and roll the balls of dough through the nuts until the cookie dough is completely coated in nuts.
• Place the balls on the prepared baking sheets.
• Using your thumb or the back of a 1 tsp measuring spoon, make an indent in each cookie.
• Fill each indent with jam.
• Bake at 350 degrees for 12-15 minutes.
• Cool and enjoy!

PB&J OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350° F.
• In a large bowl, combine the flour, baking soda, salt, and oats.
• In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
• Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
• Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
• Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
• Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

PB&J OATMEAL THUMBPRINT COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
 2. Place the butter and agave (or honey) in a bowl or standing mixer and beat for 1 minute. 3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
 4. In a separate bowl, combine all the dry ingredients and mix to combine.
 5. Slowly add the dry ingredients to the wet and mix to incorporate. 6. Drop 1 tbsp of the cookie dough onto a silpat or parchment-lined cookie sheet and using your thumb (or index finger if you prefer), make an indentation in the center of each cookie. 7. Fill the indentation of each cookie with about 1/2 teaspoon of jam. 8. Bake for 10-12 minutes. 9. Cool and serve.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Sift flour, baking soda, and salt together in a bowl.
• Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
• Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
• Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
• Bake cookies in the preheated oven until partially cooked, 11 minutes.
• Place raspberry jam in a bowl and stir until syrup consistency.
• Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
• Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

PB & J THUMBPRINTS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. Shape dough into 36 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges begin to brown. Remove from oven and immediately make indentation in center of each cookie with back of spoon. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Fill each thumbprint with 1/2 teaspoon jam. If desired, drizzle cookies with chocolate glaze. To make glaze, in small microwavable bowl, microwave frosting on High 10 seconds or until thin enough to drizzle.

PBJ THUMBPRINT BARS

Steps:

• Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
• Place the flour, baking powder and salt in a large bowl and whisk together.
• Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
• Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
• Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
• For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
• Stored in a sealed container, these will keep for 3-4 days.