Back-to-school treat: Peanut butter & jam oatmeal thumbprint cookies
Today’s back-to-school cookie recipe is by Heidi from Foodie Crush. Now, I’ve seen enough of Heidi’s drool-inducing recipes—and photography—to know her peanut butter and jam oatmeal thumbprint cookies will be newest must-eat back-to-school treat. Trust me.
When I was a kid there was just one cookie for me. Chocolate chip. End of story.
Until a weekend visit to my grandmothers when I finally acquiesced to my her pleading and reluctantly widened my horizons to try a cookie of the oatmeal variety. “It’s healthier for you Heidi, just take a bite. You just might like it.” And so I did if for nothing than to prove her wrong.
Uh-oh, backfire! I did like it! And before I knew it I had another favorite cookie to add to my list.
My grandmother is no longer with us, and that recipe went away too. But I still remember it and have been on the search to find a suitable replacement, which I think I almost have with this recipe.
This cookie isn’t quite the same, but its almost there and darn good in its own right. I feel like it’s okay for my daughter to have more than one thanks to all the fiber and health benefits oatmeal delivers, even when she asks for it for breakfast.
My grandma would agree, whatever it takes to eat your oatmeal.
Peanut Butter and Jam Oatmeal Thumbprint Cookies
adapted from The Truck Food Cookbook
1 cup butter
1 cup brown sugar
2 tsp vanilla
1 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp salt
3 cups old-fashioned oats
1/4 cup jam (I like triple berry the best)
1/4 cup chunky peanut butter
In a large bowl or stand up mixer, cream sugar and butter until light and fluffy. Add the eggs and vanilla and cream until smooth.
In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, cloves and salt. Add to the flour mixture and combine. Then add in oats and mix well with a wooden spoon. Refrigerated dough for 15 minutes.
Preheat oven to 350 degrees and prepare an ungreased baking sheet or one lined with parchment paper. Make a 1-inch ball of cookie dough and create a small indent with your finger in the center of the cookie. Spoon a small dollop of peanut butter in the center and then top it with one of jam. Place on sheet and bake for 8-10 minutes. Cool for 5 minutes or so and enjoy!
Yield: approx. 15 cookies
|Name: Heidi Larsen
Blog: Foodie Crush
Created Foodie Crush, an online magazine to celebrate my favorite food bloggers’ foodie-ness and savvy creations and to satiate my magazine fetish.
Previous back-to-school treats:
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