Soft Oatmeal Jammies

Was trying for something similar to Archway Soft Raspberry Filled Oatmeal Cookies since I can’t find them at the grocery store anymore (for years!)…

These are more nutmeggy and a bit crispier on the edges than I remember those being. And the apricot doesn’t give the same complementary tang as raspberry. Working w/ what I’ve got. But, man! These are gold!!!

Hubby actually likes these better than the originals. Score!

Had a little batter left so made about seven more with strawberry jam. I like these even better! 

TIPS: Can be made w/ any preserve of choice. The thicker the better – see how the strawberry jam ones ran a bit more than the apricot preserve ones in the pics above…

Soft Oatmeal Jammies Recipe

Ingredients

• 2 large eggs
• 1 1/2 cups old-fashioned oats, pulsed a few times in food processor
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup unsalted butter, softened
• 3/4 cup + 1 tsp preserves, divided
• 3/4 cup brown sugar, lightly packed
• 3/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp vanilla extract
• 3/4 tsp ground nutmeg
• 3/4 tsp salt
• 1/2 tsp baking soda

Directions

1. In a large mixing bowl, mix together 1 1/2 cups oats, 1 cup all-purpose flour, 1 cup whole wheat flour, 2 tsp cinnamon, 1 tsp baking powder, 3/4 tsp nutmeg, 3/4 tsp salt, and 1/2 tsp baking soda until well combined. I use my stand mixer w/ whisk attachment, then move blend to another bowl and set aside.
2. Using a stand mixer and paddle attachment or electric mixer, beat 1 cup butter, 3/4 cup light brown sugar, and 3/4 cup granulated sugar until pale and fluffy (about 3 mins).
3. Add 2 eggs, one at a time, and mix until each is incorporated.
4. Add 1 tsp vanilla extract then mix well.
5. While continually mixing, slowly add flour mixture to sugar mixture, until just combined.
6. Cover and refrigerate for at least 3 hrs (but no more than a day).
7. When ready to bake, preheat oven to 350° F.
8. Line baking sheet(s) with parchment paper and scoop dough by heaping tablespoons (see melon baller I use in pic above) onto baking sheets.
9. Make a thumbprint well in center of each ball, which will smash cookie diameter outwards.
10. Add 1 tsp of preserves to each thumbprint.
11. Bake for 12 mins. NOTE: Cookies will not look *done* but take them out or they won’t be soft!
12. Cool on baking sheet(s) for 5 mins, then move to wire rack(s) to cool fully.
13. Once cooled, store in an airtight container – be careful how you place so that the bottoms don’t stick, to another jammie top! You can always separate them in the container w/ parchment paper…

Nutrition Facts
Serving size: Cookie
Servings: 37
Amount per serving
Calories	122
% Daily Value*
Total Fat 5.5g	7%
Saturated Fat 3.3g	16%
Cholesterol 23mg	8%
Sodium 72mg	3%
Total Carbohydrate 17.6g	6%
Dietary Fiber 0.8g	3%
Total Sugars 10.4g
Protein 1.4g
Vitamin D 1mcg	5%
Calcium 14mg	1%
Iron 0mg	2%
Potassium 33mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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