These Oatmeal Raspberry Jam Thumbprint Cookies are a perfect treat! They combine chewy oatmeal with a sweet raspberry filling for a delightful bite every time.
I love how the jam adds a splash of color and flavor. Plus, they’re super easy to make—ideal for a fun baking day with kids or a cozy afternoon treat!
Key Ingredients & Substitutions
Butter: Using unsalted butter allows you to control the saltiness. If you’re in a pinch, you can use coconut oil or even margarine for a dairy-free option.
Granulated Sugar: The sugar helps to create the right texture. If you prefer less sweetness, try brown sugar for a deeper flavor. You can also use coconut sugar for a healthier choice.
Raspberry Jam: While raspberry is my favorite, feel free to use any fruit jam or preserve! Strawberry, apricot, or even orange marmalade could be delicious alternatives.
Oats: Old-fashioned oats give the best texture. If you’re looking for gluten-free cookies, make sure to use certified gluten-free oats.
How Do You Get the Perfect Indentation for the Jam?
The crux of the thumbprint cookie is getting that perfect little well for the jam. Here’s how to nail it:
- Use the back of a measuring spoon if your thumb is too large or sticky.
- Be gentle! Press down just enough to create a dip without flattening the cookie completely.
- If your dough sticks, lightly wet your thumb or spoon with water.
Taking your time with this step adds the perfect look and ensures every cookie is filled with delicious jam!
Oatmeal Raspberry Jam Thumbprint Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
For The Filling:
- 1/2 cup raspberry jam (seedless or with seeds, based on preference)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and another 12-15 minutes to bake. With a little cooling time, plan for about 35-45 minutes total before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will help your cookies bake evenly and prevent sticking.
2. Mix the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or a wooden spoon, cream them together until the mixture is light and fluffy—about 2-3 minutes. This will help give your cookies the right texture!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. After that, stir in the vanilla extract until mixed in. The mixture should be smooth and creamy at this point!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step is important to evenly distribute the leavening agent and salt in your cookie dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the butter mixture, mixing until just combined. Don’t overmix here; it’s okay if there are a few lumps!
6. Incorporate the Oats:
Gently stir in the rolled oats until the dough is fully mixed. You’ll notice the dough becoming thick and sturdy as the oats blend in.
7. Shape the Cookies:
Scoop the dough by rounded tablespoons and roll them into balls. Place the balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
8. Create the Indentations:
Using your thumb or the back of a spoon, gently press down in the center of each cookie ball to create an indentation for the jam. This is where the tasty raspberry filling will go!
9. Fill with Raspberry Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Be careful not to overfill, as the jam can spill over while baking.
10. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them as baking times can vary slightly.
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
12. Enjoy!
After they’ve cooled down, they’re ready to be devoured. These chewy, jam-filled oatmeal thumbprint cookies are perfect for sharing with friends or enjoying with a cup of tea!
Enjoy your baking adventure! 🌟
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam provides a lovely flavor, feel free to substitute it with any jam you prefer, such as strawberry, apricot, or even mixed berry. Just make sure it’s a spreadable consistency!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose blend and ensure that the oats you use are certified gluten-free. This way, everyone can enjoy these cookies!
What If My Dough Is Too Sticky?
If your dough feels sticky, refrigerate it for about 30 minutes. Chilling the dough will make it easier to handle when rolling into balls and help the cookies hold their shape while baking.
