Jam and Oatmeal Thumbprint Cookies

Submitted by Chef mariajane

"These are such a delicious tea cookie - and this recipe makes 5 dozen!! To store, place in a container, and separate layers with parchment paper. Easy to freeze."

 

• Ready In: 13mins
• Ingredients: 11
• Yields: 5 dozen cookies

ingredients

• 3⁄4 cup butter, softened
• 1⁄3 cup brown sugar, packed
• 1 egg
• 1⁄2 cup corn syrup (light or dark)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cups Robin Hood oats
• 1⁄3 cup sunflower seeds
• 1 cup chocolate chips (optional)
• 3⁄4 cup strawberry jam (I prefer Smuckers Squeeze No Sugar Added Strawberry Spread)

directions

1. Preheat oven to 350°F Line w baking sheets with parchment paper.
2. Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
3. Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
4. Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
5. Cool 10 minutes, then transfer to racks.