Jam and Oatmeal Thumbprint Cookies

Name: Jam and Oatmeal Thumbprint Cookies
Cook time: 13 min
Total time: 13 min
Yield: 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)

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Recipe 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

YIELD: 5 dozen cookies

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 350°F Line w baking sheets with parchment paper.
Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
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.
Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
Cool 10 minutes, then transfer to racks.

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