Not a member? To save, rate, and share recipes
This is a great family friendly recipe. Get your kids involved by having them poke the holes in the cookie dough and then squeeze in the strawberry spread. Baking the cookies with the spread results in a chewier, more candy like texture.
3/4 cup (175mL) butter, softened1/3 cup (75mL) packed brown sugar1 egg1/2 cup (125mL) corn syrup (light or dark)2 cups (500mL) Robin Hood All Purpose Flour2 tsp (10mL) baking powder1/2 tsp (2mL) salt1 1/2 cups (375mL) Robin Hood Oats1/3 cup (75mL) sunflower seeds1 cup (250mL) chocolate chips, optional3/4 cup (175mL) Smucker’s® SqueezeTM No Sugar Added Strawberry Spread
1. Preheat oven to 375°F (190°C). 2. Line two baking sheets with parchment paper. 3. Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine 4. Drop by tablespoonful (15mL) 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 ½ tsp (2mL) spread into each cookie. 5. Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set. 6. Cool 10 minutes, then transfer to racks.
1. To store, place cookies in container and separate layers with parchment paper
walnuts instead of sunflower seeds
just new
favourite cookies
M0m and Nan made these when I was a little girl
Ice cream cones are transformed into edible gummi worm farms in this yummy recipe. Great for parties and play dates.
Prep Time : 10 minutes Makes : 8 servings Rating :
Prep Time : 30 minutes Makes : about 60 plain or 30 sandwich cookies Rating :
Swirling sponge cake, ice cream and strawberry syrup will have your guests wondering how you pulled off this masterpiece.
Prep Time : 10 minutes Makes : 20-25 servings Rating :
You'll need Adobe® Reader to view recipes.
Not a member? To bookmark and comment on recipes
