Oatmeal cookies with a raspberry filling.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C).

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  • 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.

  • Drop by teaspoons on ungreased cookie sheets. Make a small indentation in each cookie. Fill with preserves.

  • Bake for 10-12 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

193.5 calories; 2.7 g protein; 26.9 g carbohydrates; 20.5 mg cholesterol; 148.8 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/07/2005
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. Read More
(11)

Most helpful critical review

Rating: 2 stars
02/12/2006
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. Read More
(4)
26 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/06/2005
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. Read More
(11)
Rating: 5 stars
08/21/2007
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! Read More
(9)
Rating: 5 stars
12/28/2004
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"! Read More
(6)
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Rating: 5 stars
12/23/2003
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! Read More
(5)
Rating: 4 stars
08/04/2007
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. Read More
(4)
Rating: 4 stars
09/11/2008
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. Read More
(4)
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Rating: 2 stars
02/11/2006
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. Read More
(4)
Rating: 5 stars
08/22/2007
loooove these cookies. Read More
(3)
Rating: 4 stars
07/20/2008
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! Read More
(3)