Oatmeal Jammys #desserts #cookies

Oatmeal Jammys #desserts #cookies

They're fresh, delicate, rich shortbread oats treats loaded up with jam and a sprinkle of streusel around the edges and I can hardly wait for you to attempt them! While Oatmeal Jammys take somewhat longer to amass than a straightforward cut and heat treat, they're anything but difficult to make and worth consistently in the kitchen. We adore these remarkable Oatmeal Jammys and wager you will as well!

Initially, this isn't a supported post yet I'd like to pause for a minute to compliment Stonewall Kitchen on their astonishing jams. I've never been baffled with any of their items and I've purchased numerous throughout the years. For these Oatmeal Jammy treats you ought to consistently utilize jam in the center, not jam. Jam is frequently better than jam and may consume when heated. For the treats in the photographs we utilized blueberry, apricot, and raspberry. We've additionally made them with acrid cherry jam and peach! In the event that you just need to get one container of jam, begin with raspberry. It's an unquestionable requirement attempt 🙂

These Oatmeal Jammys are best put away at room temperature and will keep for as long as five days. In case you're searching for a fun, delightful and excellent clothing day preparing, out these an attempt! The two tasks are of the hustle just a bit and-hold up assortment. Overlap a heap of garments, heat a container of treats. Rehash. 🙂


Oatmeal Jammys #desserts #cookies


  • 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


  1. Preheat oven to 350F.
  2. Lightly spray a regular size 12-well muffin pan with vegetable cooking spray. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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