Jelly Stuffed Oatmeal Cookies
These cookies are moist and flavorful, with a wonderful sweetness from the jelly or jam. Since they are baked with oatmeal and jam, there is no reason not to have one at breakfast!
PREP TIME: 20 minutes COOK TIME: 7-9 minutes SERVINGS: 5 dozen
Ingredients
1/2 cup sugar
1 cup firmly packed brown sugar
1 cup softened butter
1/2 cup water
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 large eggs
3 3/4 cups all purpose flour
2 cups quick oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup raspberry jelly or jam
Directions
Preheat oven to 400°F (204°C).
In large bowl, combine sugar, brown sugar and butter. Add eggs, almond extract, vanilla extract and water. Blend well.
Sift together the flour, salt, cinnamon and baking soda. Mix together with the wet ingredients. Add the oatmeal and mix well.
Line a cookie sheet with parchment paper and place rounded teaspoonfuls of dough 2 inches apart on the lined cookie sheet. Create a divet in the center of the cookie dough and fill with 1/2 teaspoon jelly or jam. Place a small amount of dough on the top of the jelly but make sure it’s not entirely covered. Bake 7-9 minutes or until light golden brown. Let cool and enjoy!
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