I picked up a jar of raspberry-apricot preserves from the market earlier this week and knew I wanted to try to make an oat cookie of some sort. Then, I realized I have quite a few cookies on my blog but no cute thumbprint ones, so here we are.
The oatmeal cookie base is held together with none other than natural peanut butter. Yes, that's right. A rich peanut buttery cookie with sweet and tart jelly/jam/preserves -- whatever you want to use!
I recommend looking for a preserves that is low in sugar, but does not contain any artificial sweeteners. If you prefer to make your own, simply cook down any frozen or fresh fruit with a bit of maple, honey or agave for natural sweetness. Otherwise, any jarred jelly, preserves or jam will work just fine - just a matter of your personal preference to the brand and flavor.
If you are making the batter and find its too wet to form into cookies, add more oats. If too dry, add more peanut butter or coconut oil. Too sweet? Balance out the honey with some more oats.
Placing them on the bottom, where the heat source comes from, will result in the cookies coming out too crispy on the bottom.Alternatively, you can leave them in the hot oven after baking for another few minutes to harden quicker. Make sure you bake these on your oven's top shelf or middle shelf. The cookies will come out of the oven looking a little underdone, but they will harden more as they cool.
As always:
Preheat the oven to 350ยบ and line a cookie sheet with parchment paper.
In a large bowl, combine all dry ingredients and mix well. Then, add remaining ingredients (except fruit preserves) and mix with a spatula, whisk or hand mixer until combined.
Form the dough into balls (about 1.5-2 tbsp of batter) and place the balls on a cookie sheet. Once laid out evenly, flatten out each one with your thumb to press down and leave an indent in the center.
Once all cookies have formed indentations, add a touch of fruit preserves of choice to the center.
Bake on the top or middle shelf of the oven for about 18-20 minutes, or until light brown. Check the bottom of the cookie frequently to make sure they are not burning.
Allow to cool about 5 minutes before removing from parchment and cooling more on a baking rack.
Once cooled, serve and enjoy with a warm cup of tea. Store leftover in the refrigerator.
Serving Size 2
Servings 6
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