Oatmeal Thumbprints Recipe - Allrecipes.com
Oatmeal Thumbprints Recipe

Oatmeal Thumbprints

Recipe by  

"Oatmeal cookies with a raspberry filling."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Cream butter and shortening with sugars. Beat in eggs. In a separate bowl, sift together flour, baking soda, salt, nuts and cinnamon. Add to butter mixture alternately with water. Stir in oats and almond extract.
  3. Drop by teaspoons on ungreased cookie sheets. Make a small indentation in each cookie. Fill with preserves.
  4. Bake for 10-12 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2005

I ended up with 76 cookies; baked them 7 1/2 minutes. They're very good. I omitted the nuts & tossed in an extra scant 1/2 cup of oats. Next time I'll try vanilla instead of almond extract. I would recommend letting the dough sit for 10 minutes or so before making your cookies. I found that the dough was easier to work with as I went along, because the oats were absorbing liquid.

 
Most Helpful Critical Review
Feb 11, 2006

Sorry, but I wasn't crazy about these. They turned out more "cake-like" than my taste prefers. I also had a hard time with the dough. It was so moist and sticky that I couldn't put a thumbprint in the middle. I let some of the dough sit in the fridge for a bit and that helped, but still wasn't easy to work with.

 

23 Ratings

Aug 21, 2007

These turned out great! After reading that a few of these leaked through the bottom, I made mine a bit bigger by rolling them into 3" balls then making a more shallow hole, rather than a deep thumbprint. I used cherry, blueberry, and strawberry jam for mine, and all three kinds worked really well. I also used all shortening (ran out of butter...) This is definitly a keeper!

 
Dec 28, 2004

This is an excellent cookie! I made it last Christmas for the first time and my husband insisted that I make them again this year. I use more jam than called for, but everything else I do as the recipe says. Only problem is I keep calling them "jum thambprints"!

 
Dec 23, 2003

This was such a good recipe. Makes soft, chewy cookies and my daughter was helping make the indentations and putting the filling in. They taste wonderful! This recipe is a keeper! Stores well, also! We are hooked!

 
Aug 04, 2007

I tweaked this a bit. My oatmeal cookies tend to turn out too thin so I used cake flour instead and I increased the amount by 1 cup or so. I also used milk rather than water, omited the nuts entirely since I have small children, and I also used rolled oats that I pulsed slightly in the food processor so that they were fuller than minute oats but not as big as rolled oats. I also used butter flavored shortening entirely rather than the mix of butter/shortening called for in the recipe...and strawberry jam because it was what we had an abundance of. They turned out great but I will probably use 1/2 cake flour and q/2 all purpose next time for a less cakey cookie but hopefully not too thin.

 
Sep 11, 2008

I would have given these three stars, however my family likes these, so I will go four stars. The oatmeal cookie part is very dry after baking, and the almond extract seems out of place in an oatmeal cookie. If I attempt these again, I will use vanilla extract instead of the almond.

 
Aug 22, 2007

loooove these cookies.

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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