Home » cookies » oatmeal cookies » Oatmeal Jammys
February 6, 2012 (updated Apr 4, 2022) by Jennifer McHenry //
17 Comments
One of the first food trucks I visited in New York was The Treats Truck. I vividly remember taking far too long to order because I couldn’t decide what sounded best. That truck, affectionately named Sugar, is still going strong and offers a plethora of tempting cookies, brownies, cupcakes, and many other amazing treats.
New to my cookbook collection is The Treats Truck Baking Book. Like Sugar himself, it is also filled with so many good things that it’s hard to choose a place to start.
After much deliberation, I chose to start with these oatmeal thumbprint cookies. I’m always a sucker for an oatmeal cookie (minus the raisins, of course), and I always have a fully stocked jam/jelly/preserves section of my refrigerator.
These are incredibly good. There’s just enough cinnamon in the chewy cookie to make them extra special. One of the beauties of these cookies is that you can vary them by using different jams or preserves. I used raspberry (which is a popular Treats Truck variety) and also a four-fruit blend.
Sadly, I can’t remember the last time I tracked down The Treats Truck. Sugar is usually in other neighborhoods in the city making people happy with treats. At least now I can make my own versions of those treats at home. And, let’s be honest, I’ll also be following the truck’s location updates and making my way to that truck as soon as possible.
Get the Recipe:
Oatmeal Jammys
Yieldabout 24 cookies
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Oatmeal Jammys start with a chewy oatmeal cookie base and pair it with a generous spoonful of fruity jam!
Ingredients
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/8 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned oats
- your favorite jams or preserves
Instructions
- Preheat oven to 350°. Grease or line baking sheets.
- Whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Beat butter and both sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.
- Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam (or preserves).
- Bake each baking sheet 12-14 minutes, until cookies are fully baked and the edges are golden.
Notes
Recipe adapted from The Treats Truck Baking Book.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
cookies, oatmeal cookies, thumbprint cookies
17 Comments »
You May Also Like...
Don’t Miss a Recipe!
sign up for free email updates:
-
Marisa February 6, 2012 @ 7:15 pm Reply
Those look delicious!
-
Becca@learnasyougocook February 6, 2012 @ 8:47 pm Reply
Aren’t food trucks the best? The raspberry center looks to die for .
-
anna February 7, 2012 @ 2:08 am Reply
I’m not particulary fond of oatmeal and jam but I have to admit that these cookies look very nice indeed 🙂
-
Darcy February 8, 2012 @ 5:19 pm Reply
I bought that book just before Christmas and loved it – used it for several holiday goodies. Haven’t tried these yet but will now 🙂 oh and you are MY FAVORITE new food blog – I just love what you’re doing over here!
-
Judi February 9, 2012 @ 10:43 am Reply
Uh, could this count as a breakfast food?
-
Da Floozy @ Buford's Floozy Shack February 11, 2012 @ 9:19 pm Reply
This reminds me of the thumbprint cookies we used to make when I was a kid. An oatmeal cookie with yummy jam in the middle, they are good for you and they were a lot of fun to make! @Judi, I’d totally eat them for breakfast (they can’t be any worse than most cereal out there).
-
Tracy February 12, 2012 @ 5:42 pm Reply
I just made the dough for these and it was very sticky and loose . . . I know I measured everything correctly. Is this how your dough came out?
I have it sitting in the fridge and planned on baking them up tomorrow.-
jennifer February 12, 2012 @ 10:39 pm Reply
Tracy, it was a bit sticky but not loose. I’m sure refrigerating will help.
-
-
Judy December 21, 2014 @ 8:02 am Reply
Hi, when you mix in the flour do you mix with a spoon or mixer? thanks!
-
Jennifer McHenry December 21, 2014 @ 4:02 pm Reply
Hi, Judy. Either way is fine. I usually use a mixer, but a spoon works just as well.
-
-
Sylvie Denault October 30, 2015 @ 10:46 am Reply
Simply delicious. Thank you so much
-
Cora-Lee November 13, 2016 @ 3:21 pm Reply
How do these freeze?
-
Jennifer McHenry November 13, 2016 @ 4:48 pm Reply
They should freeze just fine, although I’d freeze them without the jam filling. Just prep them up to the point you add the indention. Then you can fill them when you’re ready to bake. Cookies like this will usually keep frozen for up to 3 months.
-
-
Rachel July 13, 2019 @ 12:57 am Reply
I just made these and I actually messed up a little bit on the measurements putting a 1/2 c. more of flour but I used a mix of rolled oats and quick oats (half & half). I used homemade strawberry rhubarb jelly. I made the cookies a bit larger than my usual, about 2 tblsp scoops. I bake for approx 13-14 minutes. They turned out awesome!! Will definitely make again!
-
Jennifer McHenry July 15, 2019 @ 11:16 am Reply
I’m glad you liked them, Rachel!
-
-
Mynda June 25, 2021 @ 4:27 pm Reply
These are delish! Next time I’ll use a smaller cookie scoop and not make the thumbprint as deep — perfect for gifting!
Baked for 12 minutes, 6 cookies per sheet; yield 18 cookies.
Mahalo for sharing!-
Jennifer McHenry June 29, 2021 @ 9:26 am Reply
I’m so glad you liked them, Mynda!
-
