Jam and Oatmeal Thumbprint Cookies
18
Rating(s):

Prep Time:
30 minutes
Baking Time:
13 minutes
Yield:
about 5 dozen
Freezing:
excellent
Ingredients
- 3/4 cup (175mL) butter, softened
- 1/3 cup (75mL) packed brown sugar
- 1 egg
- 1/2 cup (125mL) corn syrup (light or dark)
- 2 cups (500mL) Robin Hood® Original All Purpose Flour
- 2 tsp (10mL) baking powder
- 1/2 tsp (2mL) salt
- 1 1/2 cups (375mL) Robin Hood Oats
- 1/3 cup (75mL) sunflower seeds
- 1 cup (250mL) chocolate chips, optional
- 3/4 cup (175mL) Smucker’s® Double Fruit® Strawberry Fruit Spread
Directions
- Preheat oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine
- 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. Spread about ½ tsp (2mL) spread into each cookie.
- Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
- Cool 10 minutes, then transfer to racks.
Tips
- To store, place cookies in container and separate layers with parchment paper