These oatmeal raspberry jam thumbprint cookies are sweet little treats, perfect for any snack time! The chewy oatmeal pairs nicely with the fruity raspberry filling.
Making them is super fun, especially when you get to make those little thumbprint indents! I love jamming the middle with raspberry; it adds a burst of flavor that no one can resist!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a tender texture. If you prefer a lower-fat option, you can use coconut oil or even applesauce, but the cookies might be a tad less rich.
Granulated Sugar: Regular sugar gives the cookies sweetness and helps with browning. You can substitute with brown sugar for a deeper flavor, or use coconut sugar for a healthier option.
Rolled Oats: Old-fashioned rolled oats are the best choice for texture. Quick oats can be used, but the cookies might turn out a bit softer. For gluten-free cookies, you can use certified gluten-free oats.
Raspberry Jam: Raspberry is my favorite for this recipe! However, feel free to swap it with other jams like strawberry or blackberry based on your preference.
How Do You Get the Perfect Indent for the Jam?
Creating the thumbprint for the jam is a fun part of making these cookies. To get the best results, make sure your dough balls are slightly flattened before using your thumb.
- Use the pad of your thumb to create an even indent—don’t press too hard, or you might break the cookie!
- If the dough is sticking to your thumb, lightly flour your fingers to help.
This will ensure there’s a perfect little well for the raspberry jam to sit in, adding flavor and making your cookies look delightful!
Oatmeal Raspberry Jam Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1/2 cup raspberry jam
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes of prep time and another 12-15 minutes for baking. Allow a little extra time for the cookies to cool before you enjoy them. All in all, you can have these sweet treats ready in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Cream Butter and Sugar:
In a large mixing bowl, beat together the softened unsalted butter and granulated sugar. Mix until the mixture is light and fluffy. This is important, as it helps give your cookies a nice texture!
3. Add Eggs and Vanilla:
Now, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to give your dough a lovely flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture will help the cookies rise beautifully in the oven.
5. Mix Everything Together:
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix! Then, stir in the rolled oats until everything is evenly distributed.
6. Form Cookie Balls:
Roll the dough into 1-inch balls and, if you’d like, roll each ball in some extra oats for added texture. This gives a nice rustic look to the cookies!
7. Prepare for Baking:
Place the balls about 2 inches apart on the prepared baking sheets. This will give them plenty of space to spread as they bake.
8. Create Indents for the Jam:
Using your thumb or the back of a small spoon, gently press an indent into the center of each ball. This is where the raspberry jam will go.
9. Add Raspberry Jam:
Fill each indent with about 1/2 teaspoon of raspberry jam, being careful not to overfill them, or the jam might bubble over while baking.
10. Bake the Cookies:
Pop the baking sheets into your preheated oven and bake for 12-15 minutes. The cookies should be golden around the edges and nicely set in the middle.
11. Cool and Serve:
Once done, remove them from the oven and let the cookies cool on the baking sheets for a few minutes. After that, transfer them to a wire rack to cool completely. Enjoy your chewy, sweet oatmeal raspberry jam thumbprint cookies with coffee, tea, or just on their own!
Can I Use a Different Jam or Preserve?
Absolutely! While raspberry jam is a classic choice, you can use any fruit jam or preserve you like. Strawberry, apricot, or even lemon curd can add delicious variety to your thumbprint cookies.
Can I Make These Cookies Gluten-Free?
Yes! To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your oats are certified gluten-free to avoid any cross-contamination.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, they can be frozen in a single layer, then transferred to a freezer bag. Just thaw before serving!
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough and chill it in the fridge for up to 3 days. Just roll the balls and indent them before baking when you’re ready to enjoy fresh cookies.
