I love oatmeal cookies. Chances are, if there are no snickerdoodles in sight, I will reach for an oatmeal cookie. With raisins, dried cranberries, or chocolate chips, or just plain, I adore a good oatmeal cookie. So naturally when you combine my love for oatmeal cookies and raspberry jam, it’s pretty much guaranteed to be a success in my book.
I chose to make this recipe very simple by starting with a cookie mix. You certainly don’t have to do that, so feel free to substitute your favorite oatmeal cookie recipe. You’ll want to add the toasted nuts though; they make a delicious addition
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1 pouch oatmeal cookie mix
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla
1 tablespoon water
1/2 teaspoon cinnamon
2/3 cup chopped nuts, toasted (I used a mix of pecans and walnuts)
Jam of your choice
Preheat oven to 350°. Prepare baking sheets.
In a bowl, mix butter, vanilla, egg, and water. Mix in cookie mix and cinnamon. Dough will be thick, so I used a hand mixer to get it thoroughly mixed. Stir in nuts. Chill dough for 15 to 20 minutes.
Roll dough into 1 1/2 inch balls. Space evenly on baking sheets. Use your thumb to make imprints in the center of each cookie. Be careful not to go all the way through. Bake for 11-13 minutes or until edges look set.
Remove from oven and turn it off. Immediately remake the thumbprints using the rounded end of a wooden spoon. Fill the indentations with desired amount of jam (I used a little more than a 1/2 teaspoon). Return to the oven for another minute to melt the jam a little. Transfer to wire racks to cool completely.