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.
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.
17 Comments on “Oatmeal Jammys”
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
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.
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!