These Oatmeal Raspberry Jam Thumbprint Cookies are a sweet treat that’s soft, chewy, and bursting with fruity goodness. The oatmeal adds a warm texture, while the raspberry jam gives a lovely pop of flavor!
I love making these cookies because they’re so simple and fun to prepare! Plus, who can resist a cookie with a yummy jam center? Perfect for sharing… or for keeping all to yourself! 😄
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats are perfect here for their chewy texture. If you only have quick oats, they’ll work in a pinch but will result in a softer cookie.
Flour: All-purpose flour gives the structure needed for these cookies. You could use whole wheat flour for a nuttier flavor, though it may slightly change the texture.
Butter: Unsalted butter is best as you can control the saltiness. If you’re in a hurry, coconut oil or a dairy-free butter substitute is a great alternative for lactose-free options.
Raspberry Jam: While raspberry is delicious, feel free to substitute with other flavors like strawberry, apricot, or mixed berry jam—whichever you prefer!
How Can I Get the Perfect Indentation for the Jam?
Creating the right indentation for the jam is key to these cookies! Here’s how to do it correctly:
- When the dough is rolled into balls, use your thumb to gently press down in the center. If you find the dough sticks to your thumb, you can lightly dust it with flour.
- Be careful not to press too deep—just enough to form a well to hold the jam!
- For a more uniform shape, consider using the back of a small spoon instead of your thumb for a cleaner indentation.
With these tips, your jam-filled cookies will not only look great but will also pack a wonderful flavor punch! Enjoy baking!
Oatmeal Raspberry Jam Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 1/3 cup raspberry jam (seedless or regular)
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and another 12-15 minutes for baking. Plus, allow some time for the cookies to cool afterward. In total, you can expect about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking. This way, your cookies will come off easily once they’re baked!
2. Mix the Dry Ingredients:
In a medium bowl, mix together the rolled oats, flour, baking powder, and salt. Give it a good stir to make sure everything is well combined and evenly distributed.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar. Mix until the mixture looks light and fluffy—this should take about 2-3 minutes.
4. Add the Egg and Vanilla:
Now, add the egg and vanilla extract to the butter and sugar mixture. Beat everything together until it’s nice and smooth, making sure the egg is fully incorporated.
5. Combine Dry and Wet Ingredients:
Gradually add your dry oat mixture to the wet ingredients. Mix gently until a soft dough forms. Don’t over-mix—it should come together nicely!
6. Shape the Cookies:
Roll the cookie dough into 1-inch balls. Place them about 2 inches apart on your prepared baking sheet—this gives them room to spread while baking.
7. Create the Thumbprint:
Using your thumb (or the back of a small spoon), gently press down in the center of each cookie ball to make a little well. Be careful not to press too hard—just enough to hold some jam!
8. Fill with Raspberry Jam:
Now it’s time for the best part! Spoon about 1/2 teaspoon of raspberry jam into each indentation. Don’t be shy—this is what gives your cookies their delicious flavor!
9. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake the cookies for 12-15 minutes. They should be golden around the edges and set in the center.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to let them cool completely. Enjoy your scrumptious oatmeal cookies with a delightful raspberry center!
Your homemade Oatmeal Raspberry Jam Thumbprint Cookies are ready to be devoured! Perfect for sharing or treating yourself. Enjoy!
Can I Use a Different Type of Jam?
Absolutely! You can substitute the raspberry jam with other flavors like strawberry, blueberry, or apricot. Just ensure the jam is thick enough to hold its shape when baked.
Can I Make These Cookies Gluten-Free?
Yes! To make these thumbprint cookies gluten-free, simply replace the all-purpose flour with a gluten-free baking blend. Make sure the oats you use are labeled gluten-free as well.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months—just ensure they’re well wrapped!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Just make sure it’s wrapped tightly. When you’re ready to bake, let it sit at room temperature for a bit before forming the cookies.
