Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Peek -A-Berry Boo Cookies Recipe
    Lost? Site Map

    Peek -A-Berry Boo Cookies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Marz's Note:

    This was publish in the Baking Sheet of King Arthur Flour recipe booklet publication. It was a recipe makeover of an original recipe that belonged to Valerie Gardner of Idaho. They are oatmeal cookies with a spoonful of jam in the middle, covered with more oatmeal cookie dough. The jam peeks out of the center of the oatmeal cookie.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 20



    Units: US | Metric


    • 2/3 cup red raspberry preserves


    1. 1
      Preheat oven to 375°F; line two cookie sheets with parchment paper.
    2. 2
      Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
    3. 3
      In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
    4. 4
      Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:


    Nutritional Facts for Peek -A-Berry Boo Cookies

    Serving Size: 1 (69 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 278.2
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 4.5 g
    Cholesterol 22.7 mg
    Sodium 191.7 mg
    Total Carbohydrate 42.9 g
    Dietary Fiber 1.3 g
    Sugars 23.4 g
    Protein 3.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites