There’s something about the way these oatmeal jam cookies come together that makes a kitchen instantly feel warm and inviting. The scent of baking oats mingling with a hint of vanilla drifts through the air, and that small dollop of jam sitting snugly in the center promises a burst of fruity sweetness with every bite. I remember the last time I made these, I was halfway through the batch before I realized I’d forgotten to set a timer—so they ended up with just the slightest edge of extra crispness around the corners. That little imperfection? It only added to the charm, making the cookies even more addictive.
The texture is a kind of gentle contradiction—soft, tender oats wrapped around a gooey, tangy center. It’s not the kind of cookie that shouts for attention, but it lingers on your tongue in the best way. I usually grab one with a cup of tea, but honestly, they’re just as good for a quick pick-me-up during a busy afternoon. They’re the kind of snack that makes you pause and enjoy a small moment of calm.
Why You’ll Love It
- The chewy oats give these cookies a satisfying texture that feels wholesome without being dense or heavy.
- The jam center adds a bright tang that cuts through the richness, but it can be a little messy if you’re not careful.
- They’re straightforward to make, which means you can whip up a batch even on a day when you’re only half paying attention.
- These cookies aren’t overly sweet, so they pair well with a variety of drinks—tea, coffee, or even a glass of milk.
Sometimes I think the best recipes are the unpretentious ones. These cookies don’t try to be anything more than cozy and comforting, and that’s exactly why they work.
PrintOatmeal Jam Cookies
Deliciously soft oatmeal cookies filled with a sweet and tangy jam center. These oatmeal jam cookies are perfect for a cozy snack or dessert, combining the hearty texture of oats with the fruity burst of your favorite jam.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1/2 cup strawberry jam
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats until evenly distributed in the dough.
Using a tablespoon, scoop out about 2 tablespoons of dough and roll into balls. Place the dough balls on the prepared baking sheets about 2 inches apart.
Use your thumb or the back of a spoon to make an indentation in the center of each dough ball, creating a small well.
Fill each indentation with about 1/2 teaspoon of strawberry jam.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About the kitchen gear: No fancy tools needed here, just your usual baking basics. I usually bake on parchment-lined sheets to keep cleanup hassle-free. These cookies are great straight from the oven when the jam is still slightly warm, but they also hold up well once cooled—perfect for packing in a lunch or sharing with friends.
For a little twist, sometimes I swap out the strawberry jam for raspberry or apricot, depending on what’s in the fridge. I haven’t tried it with savory fillings yet, but I imagine a tangy marmalade could be interesting. And if you’re feeling adventurous, a sprinkle of chopped nuts on top before baking adds a nice crunch.
FAQ
Can I use quick oats instead of rolled oats? I haven’t tested it thoroughly, but quick oats might make the cookies softer and less chewy.
How long do these cookies stay fresh? They’re best eaten within a few days but can be frozen for longer storage.
Can I use other types of jam? Definitely. Strawberry works great, but raspberry or apricot are tasty substitutes.
What if I don’t have vanilla extract? You can skip it, but it does add a nice depth of flavor.
Ready to bring a little cozy sweetness to your day? These oatmeal jam cookies are waiting in the oven.