Thursday, February 24, 2011

Raspberry Jam Oatmeal Cookies


As soon as I saw the "Jammy Bits" in the King Arthur Flour catalog I knew I had to have them. They advertise that they will melt into little pools of raspberry jam in your baking.


I tasted the bits and found them to be pretty sweet, so I decreased the sugar in the oatmeal-raisin cookie recipe I found under the lid of my oatmeal, and added whole wheat flour.

The results are the perfect amount of sweet: a cross between sweet oatmeal cookies and jam on toast, crispy around the edges from where the jam leaked out and crystallized.


The recipe makes 4 dozen cookies, so I baked one tray of them and froze the rest in cookie-sized lumps of raw dough. I'll put them into a freezer bag when they're frozen through, and then we'll bake off a few over the next several weeks whenever we need a warm, home-baked pick-me-up.


Raspberry Jam Oatmeal Cookies

1/2 lb butter, softened
1 c brown sugar
2 eggs
1 tsp vanilla
3/4 c AP flour
3/4 c whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 c old fashioned oats, uncooked
1 c jammy bits

Heat oven to 350 degrees

Cream butter and sugar. In a separate bowl, mix flours, soda, cinnamon, and salt

Add eggs and vanilla into butter and sugar. Beat well.

Add flour mixture, beat well.

Stir in oats and jammy bits.

Drop by rounded tablespoon onto ungreased cookie sheet. Bake 10-12 minutes until golden brown OR freeze for 24 hours and then put into baggies to save and bake next time a friend drops by for tea.

Cool 1 minute on cookie sheet and then remove to a wire rack.

1 comment:

  1. Hi there Elise, thanks for your comment about knitting hubs a sweater, I really appreciate it and it totally made sense. I think I will have to talk to him more about what he wants, color etc and make him something this year ;-)

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