Description
468 Recipes – The Oatmeal Cookbook
468 Recipes – The Oatmeal Cookbook – Looking for a scrumptious treat to satisfy your sweet tooth? Look no further than these delectable Oatmeal Thumbprints! This delightful recipe is featured in the renowned cookbook, “468 Recipes – The Oatmeal Cookbook.” Packed with flavor and easy to make, these cookies are sure to become a household favorite.
To begin, gather the following ingredients:
- 1/2 cup softened butter
- 1/2 cup shortening
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 2 1/2 cups quick cooking oats
- 1/2 cup finely chopped walnuts
- 1 teaspoon almond extract
- 1/4 cup raspberry jam
Preheat your oven to 400 degrees F (205 degrees C). In a mixing bowl, cream together the softened butter, shortening, brown sugar, and white sugar. Once combined, beat in the eggs to create a smooth mixture.
In a separate bowl, sift together the all-purpose flour, baking soda, salt, chopped walnuts, and ground cinnamon. Gradually add this dry mixture to the butter mixture, alternating with water. Stir in the quick cooking oats and almond extract until the ingredients are well incorporated.
Using teaspoons, drop the dough onto ungreased cookie sheets. Make a small indentation in the center of each cookie and fill it with a dollop of raspberry jam. This will add a burst of fruity goodness to each bite.
Place the cookie sheets in the preheated oven and bake for 10-12 minutes until the cookies turn golden brown. The enticing aroma will fill your kitchen, letting you know that they are perfectly baked and ready to be enjoyed.
These Oatmeal Thumbprints are a delightful combination of chewy oatmeal cookies and tangy raspberry jam. They offer a satisfying crunch from the finely chopped walnuts, making them a textural delight. Share them with family and friends, or simply indulge in their sweet, irresistible taste.
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