Reviewed: Jan. 16, 2012

I made these cookies by omitting almond extract and used vanilla, instead. As for taste, these cookies are AMAZING. However they are extremely difficult to make. To make the indent, I sprayed the end of a wooden spoon and used that. Again, difficult to get an indent deep enough to hold jam and shallow enough to not leak through during baking. They are also very cake-like in texture which makes them difficult to store. I waited until they cooled completely, and tried to place them in an airtight container. The cookies began to stick, break, etc. I eventually placed parchment between the layers in a 9x13 in pan and that seemed to work, but is not ideal for storage. I love the taste but probably won't make these again.

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Reviewer:

Tammy

Cooking Level: Expert

Living In: Williamsport, Indiana, USA

Reviewed: Aug. 27, 2011

This recipe is one of my favorite cookies to make around the holidays. I do not alter the recipe, and I like to use blackberry and raspberry jam. So good. Thank you for the recipe.

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Reviewer:

jojojam9

Cooking Level: Intermediate

Living In: Port Carbon, Pennsylvania, USA

Reviewed: Jan. 2, 2011

The dough was really tasty! I used pecans in the middle instead of jam. My sister used the leftover dough to make an oatmeal bar with raisins and nuts and peanut butter in the middle of 2 layers of oatmeal cookie dough and that was great! A lot of ingredients but a really great flavor!

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Reviewer:

costanzod

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: 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.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Jul. 19, 2008

I had never made thumbprint cookies before. They were very easy and very good. My friend came over and we made a whole bunch of homemade Jam, and I wanted to use some in a fun way. What a great cookie with the jam. Thankyou so much. We are making apricot jam tomorrow and I will be making these cookies again to go along with that jam!

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Reviewer:

dnkbug

Cooking Level: Beginning

Home Town: Escondido, California, USA

Reviewed: Sep. 27, 2007

The batter was not firm enough for thumbprints, although I made a few. It is a good recipe for a soft plain oatmeal cookie, however, if that's what you want. They spread nicely on the baking sheet. I only made half the recipe and had plenty of cookies--about 2 dozen. I also dropped the oven temp to 350 and baked for 10 minutes, as we like soft chewy cookies.

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Reviewer:

Joan B

Reviewed: Aug. 22, 2007

loooove these cookies.

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Reviewer:

Dora

Cooking Level: Intermediate

Home Town: San Leandro, California, USA

Living In: Palo Alto, California, USA

Reviewed: 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!

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Reviewer:

KleenexDust

Reviewed: Aug. 4, 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.

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Reviewer:

momyshaver

Reviewed: Dec. 5, 2006

Not too crazy about this recipe. I too found the dough way too sticky and goopy to work with, Also, the cookies spread out way too thin and the jam oozed through the bottom. Maybe I did something wrong...maybe more oats or nuts next time, though it's unlikely I will make these again. Not worth the time and effort.

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