Recipe by Rosina
"Oatmeal cookies with a raspberry filling."
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packed brown sugar
2 1/2 cups
2 1/2 cups
quick cooking oats
finely chopped walnuts
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.
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.
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!
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"!
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!
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.
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.
loooove these cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 193
** Calories from Fat: 78
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