These oatmeal raspberry jam thumbprint cookies are a tasty treat! Made with soft oatmeal dough and filled with bright raspberry jam, they are sweet and chewy.
Honestly, I can’t resist eating them fresh out of the oven! They’re perfect with a cup of tea or as an afternoon snack. Plus, they look cute too! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is great because you can control the salt in your cookies. If you prefer a dairy-free option, you can use coconut oil or dairy-free butter. Just make sure it’s softened for easy mixing!
Sugar: Granulated sugar adds sweetness and helps the cookies hold their shape. You can try brown sugar for a slight caramel flavor. Coconut sugar is another alternative if you’re looking for a more natural sweetener.
Egg: This helps bind the ingredients together. For a vegan version, use a flax egg: mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and use it as a substitute.
Rolled Oats: Old-fashioned oats give the best texture. If someone needs gluten-free cookies, swap ’em for certified gluten-free oats. Instant oats can work too, but they might change the texture a bit.
Raspberry Jam: Raspberry jam is delicious here, but feel free to use any fruit jam or preserves you love. Strawberry, blueberry, or apricot can be delightful too!
How Can I Make Sure My Cookies Hold Their Shape?
Getting cookies to hold their shape can be tricky but is key to a great result! Here’s what to do:
- Ensure your butter is softened but not melted; this keeps the cookies from spreading too much.
- Chill the dough for 20-30 minutes in the fridge before baking. This helps to firm it up and reduce spreading.
- When you shape the dough on the baking sheet, keep them rounded. This encourages them to stay puffy rather than flatten out.
- Aim for even spacing on the baking sheet so they don’t merge during baking.
Oatmeal Raspberry Jam Thumbprint Cookies
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup raspberry jam (seedless or with seeds, as preferred)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation time and 12-15 minutes of baking time. Plus, don’t forget to set aside a few minutes for cooling the cookies before enjoying them. All in all, you’re looking at around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preparing Your Oven and Baking Sheet:
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. While that’s heating up, grab a baking sheet and line it with parchment paper—you’ll need this to prevent sticking.
2. Creaming the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy. This will take about 2-3 minutes, and it’s essential for creating a nice texture in your cookies.
3. Mixing in Eggs and Vanilla:
Next, add in the egg and vanilla extract. Beat the mixture again until everything is fully combined. This gives your dough a rich flavor!
4. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly, which is essential for proper rising.
5. Bringing It All Together:
Gradually add the dry ingredients to the butter mixture. Mix just until combined—you don’t want to overwork the dough! Then, stir in the rolled oats until everything is evenly incorporated.
6. Shaping and Preparing for Baking:
Now it’s time to shape your cookies! Scoop rounded tablespoons of the dough onto your prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading. Using your thumb or the back of a small spoon, gently press down in the center of each cookie to create a small well.
7. Filling with Raspberry Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t be shy—this is what makes the cookies so delightful!
8. Baking the Cookies:
Pop your baking sheet in the preheated oven and bake for 12-15 minutes. You’re looking for the edges to turn a light golden color. Keep an eye on them as they bake, and be careful not to overbake!
9. Cooling the Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This helps them set and stay chewy.
10. Serve and Enjoy!
Your soft and chewy oatmeal thumbprint cookies with delicious raspberry jam centers are ready to go! Enjoy them with a hot drink or share them with friends and family.
These cookies not only look rustic and appealing, but they also taste amazing with the chewy oats and fruity jam. Perfect for snack time or dessert! 🍪
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam is a classic choice, you can substitute it with other flavors like strawberry, blueberry, or apricot. Just make sure it’s a flavor you love!
How Can I Make These Cookies Healthier?
For a healthier twist, you can replace half of the all-purpose flour with whole wheat flour and use less sugar. You can also use unsweetened applesauce in place of some of the butter for a lower-fat option.
Can I Prepare the Dough Ahead of Time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just make sure to let it soften slightly at room temperature before scooping and baking.
What’s the Best Way to Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them softer, place a slice of bread in the container with the cookies; it helps keep them moist!
