Monday, February 13, 2012

Oatmeal Jammys

 These are sooo delicious!  I'm so glad I chose to make these.  They are a soft & chewy oatmeal cookie with a touch of cinnamon and a big pool of sweet fruit jam in the middle.  They are really really tasty and very easy to make. I used 3 different jams - apricot, strawberry & raspberry.  I can't decide which was the best out of the 3 - they were all perfect.  I only took photos of the raspberry one.  I think next time I will get some sour cherry preserves to try or maybe blueberry.  Here is a little hint:  When you are forming the hollow in the cookie dough, where your jam will go, make sure you don't make it too deep or too wide.  If it's too deep, it will go all the way through the cookie and leak out the bottom.  These cookies spread a LOT while baking so if you make the hollow too wide, it continues to get wider while baking and the jam just runs over the side of the cookie.  I used my finger and just made the hollow very narrow and as deep as I could without going too close to the bottom.  I used a small baby spoon to deposit the jam into the hollow.  I really filled it up - right to the top, and maybe a little over.   I'm wondering if I chilled the dough before scooping it out if I would have better structure to my baked cookies.  I will have to try that next time.  Maybe they wouldn't spread as much.
Gosh, these are good.  I highly recommend that you go to the kitchen and try these right now!

Oatmeal Jammys
From The Treats Truck Baking Book

•1 & 1/2 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon ground cinnamon
•1 teaspoon salt
•1 cup unsalted butter, softened
•1 cup packed dark brown sugar
•1/8 cup granulated sugar
•2 eggs
•2 teaspoons vanilla extract
•3 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 eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.

Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. 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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