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Ingredients
| salted butter: 1/2 cup (softened) |
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 1 cup |
| granulated sugar: 3/4 cup |
| eggs: 2 |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1/2 tsp |
| water: 1/2 cup |
| quick oats: 2 1/2 cups |
| walnuts (chopped): 1/2 cup |
| almond extract: 1 tsp |
| raspberry jam: 1/4 cup |
Oatmeal Thumbprints
Credit: AllRecipes
User rating:
"Oatmeal cookies with a raspberry filling."
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Prep Time
min -
Cook Time
min -
Servings
30 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (205 degrees C).
- 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.