Jam and Oatmeal Thumbprint Cookies

18 Rating(s): Rating(s):
Prep Time: 30 minutes
Baking Time: 13 minutes
Yield: about 5 dozen
Freezing: excellent


  • 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


  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. Spread 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