Skip to main content New this month
Get the Allrecipes magazine

Oatmeal Thumbprints

Rated as 4.19 out of 5 Stars

"Oatmeal cookies with a raspberry filling."
Added to shopping list. Go to shopping list.

Ingredients

servings 193 cals
Original recipe yields 30 servings (5 dozen)

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 193 calories; 8.7 g fat; 26.9 g carbohydrates; 2.7 g protein; 21 mg cholesterol; 149 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 24
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 wo...

Most helpful critical review

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 thumbpri...

Most helpful
Most positive
Least positive
Newest

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 wo...

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 t...

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...

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...

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 o...

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 ent...

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 thumbpri...

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 ...

loooove these cookies.