These Oatmeal Raspberry Jam Thumbprint Cookies are sweet and chewy treats filled with yummy raspberry jam. They are perfect for snack time or a cozy dessert!
Making these cookies is a blast! I love rolling the dough and using my thumb to make the little dents for the jam. It’s fun—and yes, I totally sneak extra bites of that jam! 😋
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter for better control of saltiness. If you’re looking for a dairy-free option, you can substitute it with coconut oil or a dairy-free butter alternative. Just ensure it’s softened to mix well!
Granulated Sugar: Regular sugar works great, but if you want a natural sweetener, light brown sugar can add a hint of molasses flavor. You could also experiment with coconut sugar for a healthier choice.
Old-Fashioned Rolled Oats: These oats give the cookies a wonderful chewiness. Instant oats can work in a pinch, but they might make the cookies a bit softer. If gluten is a concern, use certified gluten-free oats.
Raspberry Jam: While raspberry jam is delicious, feel free to switch it up! Strawberry, blackberry, or apricot jams can add variety. Homemade jam is always a winner if you have extra time!
How Can I Make Perfectly Shaped Thumbprint Cookies?
Making those perfect thumbprints is easier than it seems! Here are my tips for getting that nice dent without ruining the cookie shape:
- Roll the dough balls evenly, ensuring they’re about 1 inch in size to promote uniform baking.
- When pressing the thumbprint, ensure your thumb is clean or lightly floured to prevent sticking!
- Don’t press too hard; just enough to create a nice dent that will hold the jam.
These tips will help you achieve perfectly shaped cookies every time! Enjoy baking!
Oatmeal Raspberry Jam Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- Raspberry jam (about 1/2 to 3/4 cup)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 12-15 minutes to bake. You’ll need around 10 minutes to cool before serving. Altogether, you should set aside about 45 minutes to make and enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat, so your cookies won’t stick. It’s a time-saver for easy clean-up later!
2. Creaming the Butter and Sugar:
In a large bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy. This step is important for getting nice, tender cookies, so spend a minute or two here!
3. Adding Vanilla:
Pour in the vanilla extract and stir until it’s well mixed. The smell of vanilla will make your kitchen smell like heaven!
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking powder, and salt. This helps ensure that everything is evenly distributed, which is key to consistent cookies.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture while gently mixing until just combined. Your dough will be a bit crumbly but should hold together nicely when you squeeze it in your hand.
6. Forming the Cookies:
Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheet. This spacing allows them to spread without touching each other while baking.
7. Making the Indentation:
Press your thumb or the back of a small spoon into the center of each dough ball to create a little dent. This is where the delicious raspberry jam will go!
8. Filling with Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill, or the jam will bubble over while baking!
9. Baking the Cookies:
Bake the cookies in your preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Keep an eye on them towards the end for the perfect golden color!
10. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up so they’re easy to handle.
11. Enjoy!
Your chewy, jam-filled oatmeal thumbprint cookies are now ready to be enjoyed! They are perfect with a glass of milk or as a sweet treat any time of the day. Yum!
This recipe makes approximately 24 cookies, depending on the size of the dough balls. Happy baking!
Can I Use Other Types of Jam for This Recipe?
Absolutely! While raspberry jam is delicious, feel free to substitute it with your favorite flavors such as strawberry, apricot, or even mixed berry jam. Just make sure the jam is thick enough to hold its shape in the cookie!
How Can I Ensure My Cookies Stay Chewy?
To keep the cookies chewy, don’t overbake them! Once the edges are lightly golden, remove them from the oven. They will continue to firm up while cooling, giving you that perfect chewy texture!
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, pop them in the fridge for upto a week or freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Definitely! You can make the dough in advance and refrigerate it for up to 3 days. When you’re ready to bake, scoop and shape the dough, then proceed with pressing the jam and baking as usual!
