Soft Oatmeal Jammies

Was trying for something similar to Archway Soft Raspberry Filled Oatmeal Cookies since I can’t find them at the grocery store anymore (for years!)…

These are more nutmeggy and a bit crispier on the edges than I remember those being. And the apricot doesn’t give the same complementary tang as raspberry. Working w/ what I’ve got. But, man! These are gold!!!

Hubby actually likes these better than the originals. Score!

Had a little batter left so made about seven more with strawberry jam. I like these even better! 

TIPS: Can be made w/ any preserve of choice. The thicker the better – see how the strawberry jam ones ran a bit more than the apricot preserve ones in the pics above…

Soft Oatmeal Jammies Recipe

Ingredients

• 2 large eggs
• 216 g (1 1/2 cups) rolled oats, pulsed a few times in food processor
• 120 g (1 cup) all-purpose flour
• 120 g (1 cup) whole wheat flour
• 1 cup unsalted butter, softened
• 3/4 cup + 1 tsp preserves, divided
• 120 g (3/4 cup) brown sugar, lightly packed
• 150 g (3/4 cup) granulated sugar
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 3/4 tsp ground nutmeg
• 3/4 tsp kosher salt
• 1/2 tsp baking soda

Directions

1. In a large mixing bowl, mix together 216 g pulsed rolled oats, 120 g (1 cup) all-purpose flour, 120 g (1 cup) whole wheat flour, 2 tsp cinnamon, 1 tsp baking powder, 3/4 tsp nutmeg, 3/4 tsp kosher salt, and 1/2 tsp baking soda until well combined. I use my stand mixer w/ whisk attachment, then move blend to another bowl and set aside.
2. Using a stand mixer and paddle attachment or electric mixer, beat 1 cup softened unsalted butter, 120 g (3/4 cup) lightly packed light brown sugar, and 150 g (3/4 cup) granulated sugar until pale and fluffy (about 3 mins).
3. Add 2 eggs, one at a time, and mix until each is incorporated.
4. Add 1 tsp pure vanilla extract then mix well.
5. While continually mixing, slowly add flour mixture to sugar mixture, until just combined.
6. Cover and refrigerate for at least 3 hrs (but no more than a day).
7. When ready to bake, preheat oven to 350° F.
8. Line baking sheet(s) with parchment paper and scoop dough by heaping tablespoons (see melon baller I use in pic above) onto baking sheets.
9. Make a thumbprint well in center of each ball, which will smash cookie diameter outwards.
10. Add 1 tsp of preserves to each thumbprint.
11. Bake for 12 mins. NOTE: Cookies will not look *done* but take them out or they won’t be soft!
12. Cool on baking sheet(s) for 5 mins, then move to wire rack(s) to cool fully.
13. Once cooled, store in an airtight container – be careful how you place so that the bottoms don’t stick, to another jammie top! You can always separate them in the container w/ parchment paper…

NUTRITION FACTS
Servings	56
Amount Per Serving	1.02 oz (29 g) = 1 cookie
Calories	126
		% Daily Value*
Total Fat	6.7 g	9%
Saturated Fat	4.1 g	21%
Trans Fat	0.1 g
Monounsaturated Fat	1.8 g
Polyunsaturated Fat	0.3 g
Cholesterol	20 mg	7%
Sodium	79 mg	3%
Total Carbohydrate	15.8 g	6%
Dietary Fiber	0.9 g	3%
Total Sugars	9.3 g
Added Sugars	8.7 g
Sugar Alcohols	0 g
Protein	2 g
Vitamin D	0.25 mcg	1%
Calcium	19 mg	1%
Iron	0.7 mg	4%
Potassium	52 mg	1%
Vitamin A	35 mcg RAE	4%
Vitamin C	0.6 mg	1%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg #LowCarb #LowSodium