A soft, chewy oatmeal cookie with a bright burst of jam in the center. These oatmeal thumbprint cookies are simple to make, endlessly adaptable, and perfect for sharing.
If you love a cookie that’s equal parts cozy and classic, these oatmeal thumbprint cookies might just be your next favorite. They start with a buttery oatmeal base, lightly spiced with cinnamon, and get a sweet pop of color and flavor from a dollop of jam baked right in the center.
Why You’ll Love These Oatmeal Thumbprint Cookies
- Soft and chewy texture. The combination of oats, butter, and brown sugar gives these cookies that perfect tender-chewy bite.
- A pop of fruity flavor. Each cookie gets a spoonful of jam baked right into the center. Use your favorite flavor for an easy way to mix things up.
- Simple, classic ingredients. No fancy add-ins here! Just pantry staples you probably already have.
- Pretty and giftable. That jewel-like center makes them a natural fit for holiday cookie trays or edible gifts.
Key Ingredients
- Old-fashioned oats – Give these cookies their signature hearty chew and flavor — avoid quick oats for the best texture.
- Brown sugar – Adds moisture and depth, helping keep the cookies soft and chewy.
- Butter – Provides rich flavor and a tender crumb; be sure it’s softened for smooth creaming.
- Cinnamon – A warm hint of spice that complements both the oats and the jam.
- Jam or preserves – The sweet, fruity centerpiece! Try raspberry, strawberry, or apricot for classic flavor.
How to Make Oatmeal Thumbprint Cookies
Mix the dry ingredients.
Whisk together the flour, oats, baking powder, salt, and cinnamon. This keeps everything evenly distributed and prevents over-mixing later.
Cream the butter and sugars.
Beat the softened butter with both sugars until light and fluffy. This step builds the structure that gives the cookies their chewy texture.
Add the wet ingredients.
Mix in the egg and vanilla until well combined, scraping the bowl as needed to make sure everything’s evenly mixed.
Combine and chill.
Add the dry ingredients to the butter mixture, mixing just until combined. The dough will be soft, so a quick chill helps it firm up for easier shaping.
Shape and fill.
Scoop the dough and roll into balls. Use your thumb or the back of a small spoon to make an indentation in each, then fill with a small spoonful of jam.
Bake to perfection.
Bake until the edges are just golden and the centers are set. Let the cookies cool on the pan briefly before transferring to a rack. The jam will firm up as they cool.
Tips for Success
- Chill if needed. If the dough feels sticky or too soft to roll, a short chill in the refrigerator (about 20–30 minutes) will make it easier to handle.
- Use parchment paper. It helps prevent sticking and keeps cleanup simple, especially if any jam escapes.
- Use the right jam texture. Thicker jams or preserves hold their shape best. If yours is very loose, simmer it briefly to reduce excess moisture before adding it to the cookies.
- Don’t overfill the centers. A small spoonful of jam is plenty. Too much can bubble over during baking.
- Bake one pan at a time. This ensures even baking and the best texture.
- Avoid over-baking. Look for lightly golden edges; the cookies will continue to firm up as they cool.
- Cool completely. The jam centers set as they cool, so give the cookies time to firm up before stacking or storing.
Variations and Serving Ideas
- Mix up the jam. Raspberry, apricot, strawberry, and blueberry are all classics, but don’t stop there! Try fig preserves, lemon curd, or even a swirl of apple butter for a seasonal twist.
- Add a nutty crunch. Stir in a small handful of finely chopped pecans or almonds for extra texture.
- Finish with a drizzle. Once cooled, add a light drizzle of glaze or melted white chocolate for a pretty finishing touch.
- Make them mini. Use a smaller scoop to create bite-sized cookies. Perfect for cookie trays or gifting.
- Serve simply. These pair beautifully with coffee or tea and look lovely arranged on a plate with a mix of flavors.
How to Store
Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. To keep the jam centers from sticking, layer them between sheets of parchment paper.
Freezer-friendly: These cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.
Make-ahead option: You can also freeze the unbaked cookie dough balls (without the jam). When ready to bake, thaw briefly, make the indentations, add the jam, and bake as directed.
Baking Made Simple
These oatmeal thumbprint cookies prove that a little bit of nostalgia and a touch of jam can go a long way. They’re quick to make, endlessly customizable, and just the kind of bake that feels right any time of year and makes your kitchen smell like home. Whether you fill them with a favorite jam or something new from your pantry, you’ll have a cookie that’s every bit as comforting as it is beautiful.
Oatmeal Thumbprint Cookies
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) firmly packed dark brown sugar
- 2 tablespoons (25 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (297 g) old-fashioned oats
- your favorite jams or preserves
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and both sugars until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- With the mixer on low speed, gradually add the flour mixture, mixing until fully incorporated. Mix in the oats.
- Using a tablespoon of dough (#60 scoop) at a time, roll the dough into balls and place onto the prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam or preserves.
- Bake one pan at a time for 12-14 minutes, or until cookies are fully baked and the edges are golden.
Video
Notes
- Recipe adapted from The Treats Truck Baking Book.
- Oats: Use old-fashioned rolled oats for the best chewy texture. Quick oats will make the cookies softer and less hearty.
- Jam: Any smooth jam or preserve works well. Thicker jams hold their shape best during baking.
- Chilling: If the dough feels too soft to roll, chill it for about 20–30 minutes before shaping.
- Jam filling: Don’t overfill the indentations. About ½ teaspoon per cookie is plenty.
- Freezing: Baked cookies freeze well for up to 3 months. Freeze unbaked dough balls (without jam) for make-ahead convenience.
17 Comments on “Oatmeal Thumbprint Cookies”
Those look delicious!
Aren’t food trucks the best? The raspberry center looks to die for .
I’m not particulary fond of oatmeal and jam but I have to admit that these cookies look very nice indeed 🙂
I bought that book just before Christmas and loved it – used it for several holiday goodies. Haven’t tried these yet but will now 🙂 oh and you are MY FAVORITE new food blog – I just love what you’re doing over here!
Uh, could this count as a breakfast food?
This reminds me of the thumbprint cookies we used to make when I was a kid. An oatmeal cookie with yummy jam in the middle, they are good for you and they were a lot of fun to make! @Judi, I’d totally eat them for breakfast (they can’t be any worse than most cereal out there).
I just made the dough for these and it was very sticky and loose . . . I know I measured everything correctly. Is this how your dough came out?
I have it sitting in the fridge and planned on baking them up tomorrow.
Tracy, it was a bit sticky but not loose. I’m sure refrigerating will help.
Hi, when you mix in the flour do you mix with a spoon or mixer? thanks!
Hi, Judy. Either way is fine. I usually use a mixer, but a spoon works just as well.
Simply delicious. Thank you so much
I just made these and I actually messed up a little bit on the measurements putting a 1/2 c. more of flour but I used a mix of rolled oats and quick oats (half & half). I used homemade strawberry rhubarb jelly. I made the cookies a bit larger than my usual, about 2 tblsp scoops. I bake for approx 13-14 minutes. They turned out awesome!! Will definitely make again!
I’m glad you liked them, Rachel!
These are delish! Next time I’ll use a smaller cookie scoop and not make the thumbprint as deep — perfect for gifting!
Baked for 12 minutes, 6 cookies per sheet; yield 18 cookies.
Mahalo for sharing!
I’m so glad you liked them, Mynda!
I made these tonight, following the recipe exactly. What a tasty recipe! Thank you for sharing it.
I’m so glad you enjoyed the cookies, Jessi!