- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons unsalted butter, melted
and cooled slightly
- 1 teaspoon vanilla extract
- 10-12 ounces assorted jams, room temperature
- vegetable cooking spray
Instructions How to Make It:
- Preheat oven to 350F.
- Lightly spray a regular size 12-well muffin pan with
vegetable cooking spray. Set aside.
- In the bowl of a food processor, pulse the flour, oats,
sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse
until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if
needed to help it combine. Some of it will seem dry – that’s okay.
- Transfer the cookie dough to a large bowl and stir to
combine. The dry crumbs in the bottom will be used for the streusel so no
worries if it all won’t stick together.
- Scoop out a level, slightly packed small cookie scoop full
of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your
fingers lightly press the dough into the bottom of the pan making sure it is
level. Repeat until the pan is full.
- Dollop one full teaspoon of jam into the center of the
cookie base in the muffin tin. Using a small spoon scatter crumbled dough
around the outside edges of the cookie surrounding the jam. Press very lightly
if needed to hold it together.
- Bake for 15 to 18 minutes, rotating the pan halfway through
baking, until the jam is bubbling and the cookie is lightly browned on the
edges. Do not over-bake! Allow the cookies to cool in the pan for at least 5
minutes, then transfer to a wire rack to cool. To remove the cookie from the
muffin tin use a small rubber spatula to tilt the cookie up. If it starts to
crumble, let it cool a little longer. Once cooled, store at room temperature in
an airtight container. Cookies will keep for up to 5 days.
- This recipe is easily halved to yield 20 cookies
- The cookies are very crumbly when they first come out of the
oven but firm up as they cool. While they’re delicious eaten warm, they hold
together much better when cool. Be careful if you eat one hot as the jam will
burn your mouth – just saying.
- The cookies will soften slightly after a few hours.
- If you don’t want to wait for the cookies to cool in the pan
before making the next batch, use paper cupcake liners and remove the paper
once the cookie is cooled.
- Use jam for this recipe – not jelly. We’ve tried Sour Cherry
Jam, Apricot, Wild Blueberry, Raspberry and Peach – all delicious!
- Create larger cookies by using a 2 1/2-inch round biscuit
cutter in place of the muffin tin. You can also use a larger 3-inch cookie
cutter for a tart-sized cookie. The bigger the cookie, the thicker the base
must be to keep from bending. Place the cookie cutter on a parchment lined
baking sheet. Add the dough, press to create the base, top with jam and the
streusel. Gently lift off the cookie cutter and repeat.
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