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Oatmeal Thumbprint Cookies
Soft, chewy oatmeal cookies with a sweet pop of jam in the center. These oatmeal thumbprint cookies are simple to make, endlessly adaptable, and perfect for gifting or sharing.
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.
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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.
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