April 16, 2012

Jam and Oats

There is a trend among my favorite-est cookies; they're mainly of the oatmeal variety.  I like them chewy and studded with raisins and toasted walnuts.  I adore them during the holidays, spread out thinly and lace-like and perfumed with shredded coconut.  I even love them if there's chocolate chips instead of raisins, but not quite as much.

I think what gets me about oatmeal cookies, of the non-chocolate chip variety, is that they're typically less sweet.  Or else the sweet is balanced out by the hearty chew of the oatmeal.  Either way, I'm into it.

These guys, plopped onto well-loved cookie sheets, thumbprints pressed into their centers to be filled with a dollop of jam?  I love them too.  The soft oatmeal cookie is warmed with the slightest hint of cinnamon and brightened with a fruity center.  But wait!  There is something even better here.  This recipe is really just a jumping off point, for you to get creative with.  I see stone fruit preserves and cardamom scented cookies.  Raspberry jam and lemony oatmeal bases.  Peach and ginger.  I kept it pretty safe with the blackberry and cinnamon combo (a winning combination to be sure!), but that's only because it's what I had around.

Bonus points for whipping up recipes with pantry staples.

Oatmeal Jammys
recipe from The Treats Truck Baking Book

The possibilities with these cookies are endless. Just swap out equal quantities of the dried spices and preserves and create all new cookies.  Cardamom, cinnamon, ground ginger all would be fantastic, as would a little freshly grated lemon zest.  Any jam or preserve will do, but i would probably stay away from jelly.  A little texture does these cookies good.

About 2 dozen cookies
3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed dark brown sugar
2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
jams or preserves

Preheat oven to 350°. Grease or line baking sheets.

Whisk together flour, baking soda, cinnamon, and salt. Set aside.

Beat butter and both sugars until light and fluffy. Add the egg and mix well. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.  Dough will be a bit sticky, but not unmanageably so.

Scoop dough onto prepared pans using a spoon and place them about 2 inches apart. Using your thumb, make a hollow in each cookie. Dipping your thumb in warm water beforehand will help keep the dough from sticking.  Fill each hollow with jam (or preserves).

Bake 12-14 minutes, until cookies are fully baked and the edges are golden.

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