Prep 15 mins
Cook 15 mins
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.
- 1⁄2 cup unsalted butter
- 1⁄2 cup vegetable shortening
- 1 cup packed brown sugar
- 3⁄4 cup granulated sugar
- 1 large egg
- 1⁄4 cup water
- 1⁄2 teaspoon almond extract
- 2 1⁄2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 2 cups quick-cooking rolled oats
- 2⁄3 cup red raspberry preserves
- Preheat oven to 375°F; line two cookie sheets with parchment paper.
- Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
- 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).
- 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.