These Oatmeal Raspberry Jam Thumbprint Cookies are a perfect blend of chewy oats and sweet raspberry flavor! Topped with a dollop of jam, they’re like little bites of happiness.
What I love most about these cookies is how easy they are to make! Just roll, thumbprint, and bake. They’re great for sharing, or you know, just keeping them all for yourself! 😉
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These give the cookies their chewy texture. Quick oats can be used, but they might make the cookies a bit softer. I prefer rolled oats for that hearty bite!
All-Purpose Flour: This is your go-to flour for many baking recipes. If you’re looking for a healthier option, whole wheat flour works well here. It adds a nutty flavor and boosts fiber.
Granulated Sugar: This sweetens your cookies and helps with browning. If you want a lower-calorie option, try coconut sugar or a sugar substitute, though it might slightly alter the texture.
Butter: Unsalted butter is the best choice to control the saltiness of your cookies. You can substitute it with coconut oil or a plant-based butter for a dairy-free version.
Raspberry Jam: I love a good raspberry jam because of its tartness. You could use any jam you enjoy – apricot or strawberry would also be delicious!
How Do I Carefully Make the Indentation for the Jam?
Creating the perfect thumbprint is important for getting just the right amount of jam in each cookie. Here’s how to do it:
- First, gather your dough into 1-inch balls and place them on the baking sheet.
- Gently press your thumb or the back of a spoon into the center of each ball. Be careful not to press too hard, or you might break the dough.
- If you find the dough sticks to your thumb, lightly dust it with flour to prevent sticking.
This will create a nice pocket to hold your raspberry jam without compromising the cookie structure! Enjoy baking these delightful cookies!
Oatmeal Raspberry Jam Thumbprint Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup raspberry jam (or any preferred raspberry jam)
How Much Time Will You Need?
This delightful cookie recipe takes approximately 10 minutes for preparation and 12-15 minutes for baking. In total, you’ll be looking at around 25-30 minutes from start to finish—perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help the cookies bake evenly and prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the rolled oats, all-purpose flour, granulated sugar, baking powder, and salt. Stir everything together until it’s well mixed.
3. Combine Wet Ingredients:
Add the softened butter, egg, and vanilla extract to the dry mixture. Mix everything together until you have a soft dough. You can use a wooden spoon or your hands—both work just fine!
4. Shape the Cookies:
Now, scoop out a small amount of dough and roll it into a ball, about 1 inch in size. Place the balls on the prepared baking sheet, making sure to space them about 2 inches apart so they have room to spread.
5. Create Indentations:
With your thumb or the back of a spoon, gently press down in the center of each dough ball to create a small indentation. Be careful not to push too hard or it might break apart!
6. Fill with Raspberry Jam:
Now comes the fun part! Use a teaspoon to fill each indentation with raspberry jam. Don’t be shy—make sure to add a nice dollop so you get good jam flavor in every bite!
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges are a lovely golden brown. Keep an eye on them as ovens can vary!
8. Cool the Cookies:
Once baked, remove the sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes. This makes them easier to transfer. After that, move them onto a wire rack to cool completely.
9. Enjoy!
Finally, it’s time to enjoy your homemade Oatmeal Raspberry Jam Thumbprint Cookies! Perfect for sharing or savoring all by yourself. Enjoy every chewy, jam-filled bite!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is delicious, feel free to use any fruit jam you like, such as strawberry, apricot, or even blueberry. Just make sure it’s thick enough to hold its shape in the cookie indentation!
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can freeze them in a single layer and then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying!
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can substitute the unsalted butter with coconut oil or a plant-based butter. Just make sure it’s softened, so it mixes well with the other ingredients.
Can I Make These Cookies Gluten-Free?
Yes, you can easily make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just check that your oats are certified gluten-free as well!
