There’s something about the smell of baking oatmeal jam cookies that wraps you up in a warm, familiar hug. I remember one Saturday when I tried these for the first time. I was halfway through a book, the kind you can’t quite put down, and the kitchen timer went off. The cookies were golden around the edges, with that perfect soft center. The jam peeked out just enough to promise a sweet surprise inside. I might have burned the tip of my finger reaching for one, distracted by the story and the cozy afternoon light filtering through the window. Not my finest moment, but it was worth it.
These cookies aren’t just another sweet treat—they bring a little comfort and a bit of nostalgia to the table. They’re the kind of snack that makes you pause and savor the moment, even if just for a minute or two.
- Soft and chewy texture with a pleasantly rustic oatmeal bite.
- A jam center that adds a juicy burst; it’s simple—and that’s kind of the point.
- Quick to prepare but feels like you’ve put in so much care.
- Great for sharing, or keeping all to yourself (no judgment here).
- They’re a bit messy to assemble, but the payoff is worth the slight sticky fingers.
Don’t worry if you’re not a pro baker—these cookies are forgiving, and the equipment needed is probably already sitting in your kitchen. I usually bake them on a simple baking sheet lined with parchment, and they come out just right without any fuss. Serve them alongside a cup of tea or a cold glass of milk, and you’ve got a little moment of calm in your day.
PrintOatmeal Jam Cookies
Deliciously soft and chewy oatmeal cookies filled with a sweet and fruity jam center. Perfect for a comforting snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 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 fruit jam (strawberry, raspberry, or your choice)
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 bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats until evenly distributed.
Using a tablespoon, scoop out dough and roll into balls. Place half of the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Make an indentation in the center of each dough ball using your thumb or the back of a spoon.
Place about 1/2 teaspoon of jam into each indentation.
Top each jam-filled cookie with another dough ball and gently press the edges to seal the jam inside.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Kitchen Notes: You don’t need anything fancy here—just your favorite baking sheet and maybe a spoon to help with the jam. If you want to switch things up, try different jam flavors; I’ve had success with raspberry and apricot, but honestly, anything fruity should work. Sometimes I add a pinch of cinnamon to the dough for a cozy twist, though I haven’t tested all variations thoroughly. Also, these cookies freeze well, so you can stash some for emergencies or unexpected guests.
FAQ: Can I use quick oats instead of rolled oats? I haven’t tried it myself, but quick oats might change the texture a bit—possibly softer but less chewy. How long do they keep? They’re best within a few days at room temperature but freeze perfectly for longer storage. Are these gluten-free? Not as written, but swapping flour for a gluten-free blend might work; just be ready for some trial and error.
If you decide to make these oatmeal jam cookies, I’d love to hear how they turn out. Try them as your next baking project and enjoy that little burst of jam in every bite.