Oatmeal Jam Thumbprints

Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Two rimmed baking sheets
• •Parchment paper
• •Wire cooling rack
• •Small spoon or squeeze bottle for jam

Instructions

1. 1

   Cream butter and sugars

   In a large bowl, beat the softened butter with both sugars until light and fluffy, about 3 minutes with a hand mixer or stand mixer. The mixture should turn pale and increase noticeably in volume. Scrape down the sides of the bowl halfway through. This aeration creates the tender crumb you're after.

   Properly softened butter should yield to gentle pressure but not be greasy or melted. If your butter is too cold, the sugars won't incorporate properly. Too warm, and the cookies will spread.
2. 2

   Add egg yolks and extracts

   Beat in the egg yolks one at a time, followed by the vanilla and almond extracts. The batter may look slightly curdled after adding the yolks. Don't worry. It comes together once the dry ingredients join the party. The almond extract is quiet but essential, adding a subtle depth that makes people ask what your secret is.

3. 3

   Mix dry ingredients

   In a separate bowl, whisk together the flour, oats, salt, and baking powder. The whisking distributes the leavening and salt evenly, which matters more than you might think. Uneven salt distribution means some cookies taste flat while others hit you with an unexpected salty bite.

4. 4

   Combine wet and dry

   Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until combined. Stop the moment you no longer see dry flour. Overworking develops gluten, and gluten is the enemy of tender cookies. The dough should be soft but not sticky, holding together when you squeeze a bit in your palm.

5. 5

   Chill the dough

   Cover the bowl and refrigerate for at least 30 minutes or up to overnight. Cold dough holds its shape in the oven, preventing excessive spreading. The rest also allows the oats to hydrate slightly, giving you a more cohesive texture in the finished cookie.

   If chilling overnight, let the dough sit at room temperature for 10 minutes before shaping. Rock-hard dough cracks when you try to roll it.
6. 6

   Shape the cookies

   Preheat your oven to 350°F and line two baking sheets with parchment paper. Roll the dough into 1-inch balls, about a tablespoon each. Place them 2 inches apart on the prepared sheets. The dough should feel cool but pliable. If it warms up and gets sticky, pop it back in the refrigerator for a few minutes.

7. 7

   Create the thumbprints

   Press your thumb firmly into the center of each ball, creating a well about half an inch deep. Rotate your thumb slightly as you press to widen the opening without cracking the edges. If cracks appear, gently pinch them back together. The wells will shrink slightly during baking, so make them a bit larger than you think necessary.

   Some bakers use the rounded end of a wooden spoon, but your thumb creates a more organic, homemade look. The slight variation from cookie to cookie is part of the charm.
8. 8

   Fill with jam

   Spoon about a teaspoon of jam into each indentation. Fill to the top of the well but don't overfill. Jam that overflows will burn and stick to your parchment. Different jams behave differently during baking. Seedless varieties stay smoother, while preserves with fruit pieces create a more rustic appearance.

9. 9

   Bake until golden

   Bake for 12 to 14 minutes, rotating the pans front to back and switching rack positions halfway through. The cookies are done when the edges turn golden but the centers still look slightly underdone. They'll firm up as they cool. The jam will be bubbling and molten. Resist the temptation to touch it.

10. 10

    Cool completely

    Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. The jam needs time to set back into a glossy, jewel-like consistency. Moving them too soon means smeared jam and broken cookies. Patience. They're worth the wait. Once fully cooled, they're ready to eat, gift, or store.

Chef Tips

• •Use quality preserves with high fruit content. Cheap jam with lots of corn syrup turns rubbery when baked. Look for brands where fruit is the first ingredient.
• •For the cleanest presentation, use a small squeeze bottle or piping bag to fill the wells. A spoon works fine for home baking, but the precision helps if you're making these for gifts.
• •Raspberry, apricot, and strawberry are classics, but don't overlook fig, cherry, or even citrus marmalades. Savory jams like pepper jelly create an unexpected appetizer version.
• •The cookies taste best on day two, after the oats have softened slightly and the flavors have melded. Fresh from the oven is good. The next day is better.

Advance Preparation

• •Dough can be refrigerated for up to 3 days. Shape into a log, wrap tightly, and slice into rounds when ready to bake.
• •Unbaked, shaped dough balls freeze beautifully for up to 3 months. Freeze on a sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2 minutes to the bake time.
• •Baked cookies keep in an airtight container at room temperature for up to 1 week. Layer with parchment to prevent sticking.
• •For gift-giving, these can be baked up to 2 weeks ahead and frozen. Thaw at room temperature for 30 minutes before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 28g)