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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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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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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dnkbug

Cooking Level: Beginning

Home Town: Escondido, California, USA

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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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Joan B

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Reviewed: Aug. 22, 2007

loooove these cookies.

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Dora

Cooking Level: Intermediate

Home Town: San Leandro, California, USA

Living In: Palo Alto, California, USA

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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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KleenexDust

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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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momyshaver

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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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JustKat

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Reviewed: Nov. 25, 2006

Im not sure what I did wrong but my dough was sticky and thin. Could not make thumbprints. When cookies baked, the jam ran off and fell through bottom.

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A.Grier

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Reviewed: 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.

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NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 6, 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.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: 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"!

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Valerie Beasley

Living In: Ontario, California, USA

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Reviewed: Aug. 17, 2004

Everybody in my family loved these cookies. They were easy to make too. I got about 7 dozen cookies out of this recipe, needless to say, I needed more than the list 1/4 cup preserves. I will make these again (and again)and will try different types of preserves. It's a keeper!

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ETULLY

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Reviewed: Jan. 31, 2002

I love these cookies as did the rest of the house, I doubled the batch and added an extra egg and an extra cup af flower (I always find oatmeal cookies flat, this fluffed them up real-nice if thats the way you like them) butthank you rosina for the great base, my kids make all kinds of praise about these cookies

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MARCY MEAD

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Reviewed: Dec. 10, 2001

Easy & delicious-- I used this recipe for a holiday "Cookie Party," and everyone loved it!

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SHONEE

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Reviewed: Nov. 26, 2001

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!

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