These oatmeal thumbprint cookies are perfect for a sweet treat or a snack any time of the day. The combination of chewy oatmeal cookies and sweet jam in the center creates a delightful burst of flavors. Follow this easy recipe to bake a batch of these delectable cookies in no time.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 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
- 1/2 cup fruit jam or preserves (your choice of flavor)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the rolled oats until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small spoonful of fruit jam or preserves.
- Bake for 10-12 minutes or until the edges of the cookies are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
