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Oatmeal Jammys

Chewy oatmeal cookies and your favorite fruit preserves combine for these delicious Oatmeal Jammys.

One of the first food trucks I visited in New York was The Treats Truck. I vividly remember taking far too long to order because I couldn’t decide what sounded best. That truck, affectionately named Sugar, is still going strong and offers a plethora of tempting cookies, brownies, cupcakes, and many other amazing treats.

New to my cookbook collection is The Treats Truck Baking Book. Like Sugar himself, it is also filled with so many good things that it’s hard to choose a place to start.

After much deliberation, I chose to start with these oatmeal thumbprint cookies. I’m always a sucker for an oatmeal cookie (minus the raisins, of course), and I always have a fully stocked jam/jelly/preserves section of my refrigerator.

Oatmeal Jammys add a burst of fruit flavor to chewy oatmeal cookies. - Bake or Break

These are incredibly good. There’s just enough cinnamon in the chewy cookie to make them extra special. One of the beauties of these cookies is that you can vary them by using different jams or preserves. I used raspberry (which is a popular Treats Truck variety) and also a four-fruit blend.

Sadly, I can’t remember the last time I tracked down The Treats Truck. Sugar is usually in other neighborhoods in the city making people happy with treats. At least now I can make my own versions of those treats at home. And, let’s be honest, I’ll also be following the truck’s location updates and making my way to that truck as soon as possible.

Oatmeal Jammys

Yield about 24 cookies
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes

Oatmeal Jammys start with a chewy oatmeal cookie base and pair it with a generous spoonful of fruity jam!

Chewy oatmeal cookies and your favorite fruit preserves combine for these delicious Oatmeal Jammys.


  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/8 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • your favorite jams or preserves


  1. Preheat oven to 350°. Grease or line baking sheets.
  2. Whisk together flour, baking soda, cinnamon, and salt. Set aside.
  3. Beat butter and both sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.
  4. Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam (or preserves).
  5. Bake each baking sheet 12-14 minutes, until cookies are fully baked and the edges are golden.


Recipe adapted from The Treats Truck Baking Book.

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    17 Comments on “Oatmeal Jammys”

  1. Those look delicious!

  2. Aren’t food trucks the best? The raspberry center looks to die for .

  3. I’m not particulary fond of oatmeal and jam but I have to admit that these cookies look very nice indeed 🙂

  4. 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!

  5. Uh, could this count as a breakfast food?

  6. 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).

  7. 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.

  8. Hi, when you mix in the flour do you mix with a spoon or mixer? thanks!

  9. Simply delicious. Thank you so much

  10. How do these freeze?

    • They should freeze just fine, although I’d freeze them without the jam filling. Just prep them up to the point you add the indention. Then you can fill them when you’re ready to bake. Cookies like this will usually keep frozen for up to 3 months.

  11. 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!

  12. 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!

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