Ingredients
Scale
- 1 cup (2 sticks, 227 g) salted butter, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1½ cups (187.5 g) all-purpose flour
- 3 cups (270 g) old-fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup raspberry jam
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, and cinnamon. This ensures that the baking soda and cinnamon are evenly distributed throughout the flour and oats.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough. (Let it cool in fridge for around 40 mins to 1hr before form the cookies)
- Form the Cookies: Using a spoon or a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with your fingers or the back of a spoon.
- Add Raspberry Jam: Create a small indentation in the center of each flattened dough ball using your thumb or the back of a spoon. Fill each indentation with about 1 teaspoon of raspberry jam.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft, but they will firm up as the cookies cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to ensure even mixing and a smooth dough.
- Don’t Overmix: Overmixing the dough can result in tough cookies. Mix just until the ingredients are combined.
- Use Old-Fashioned Oats: Old-fashioned oats provide the best texture for these cookies. Avoid using quick oats or instant oats.
- Prep Time: 15 min
- Cook Time: 12-15