Oatmeal forest berries thumbprint cookies. Baking is the official start of the Holiday season at our house.
Even before the decorations go up, the planning of the cookie baking is well underway.
Of course, with each year that passes by, we enjoy adding a new recipe to our repertoire alongside our faithful one.
This year it’s no different, with the only exception that I am starting a few days late baking.
But do not let the late start fool you; we are already on our 4th batch of cookies.
Yes, indeed, I do have a few sweet teeth surrounding me.
I always wanted to make oatmeal cookies but never quite found the recipe I liked.
As I was perusing my shelves of baking cookbooks, my finger rested on my go-to baking book, “The Good Cookie” by Tish Boyle.
The recipe I am sharing is an adaptation of one in the book.
The original recipe is made with walnut, which I am allergic to, thus replacing them with almonds.
I also let cookie dough rest for 15 to 30 minutes.
We could feel the difference in the consistency on 2nd and third batches.
The oat had the opportunity to soften and was not so predominant when biting into it.
Great if you have little ones that the word “oat” sends them into panic mode as it is not sweets but healthy sweets.
Two different words, as you can imagine.
For the jam and mixed berries, I do tend to love forest berries as they are rich in flavor.
Oatmeal Forest Berries Thumbprints Cookies
- 1 cup almond 1 cup almond
- 1.25 cup oats 1 1/4 cup quick cooking rolled oats
- 1 cup unbleached all purpose flour 1 cup unbleached all purpose flour
- 0.25 tsp salt 1/4 teaspoon salt
- 6 tbsps unsalted butter 6 tablespoons softened unsalted butter
- 0.5 cup Crisco 1/2 cup solid vegetable shortening Crisco
- 0.5 cup brown sugar 1/2 cup packed brown sugar
- 1 eggs 1 large yolk of egg(s)
- 2 tsps vanilla extract 2 teaspoons vanilla extract
- 0.5 cup jam 1/2 cup Forest Berries jam
- Position a rack in the center of the oven and preheat to 350°. Line 2 baking sheets with either parchment paper or use a Silpat sheet. (If neither are available grease the two baking sheets with unsalted butter.)
- Place the almonds in the bowl of a food processor and grind finely. Transfer the almonds to a shallow bowl and set aside.
- In a medium bowl whisk together the oats, flour and salt. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter, shortening, and brown sugar at medium speed until light and creamy. Beat in the egg until well blended, scraping down the sides if necessary. Beat in the vanilla extract. At low speed incorporate the oats until well blended. Let it rest for 15 to 30 minutes if time permitting.
- Pinch off pieces of the dough and shape into 1-inch balls. Roll one of the balls in the ground almond, coating completely. Place the ball on the cookie sheet and flatten it slightly with the palm of your hand.
- Press your thumb into the center of the cookie to form an indentation. (if pressed to hard and the cookie lose his round shape, push the edges back together to have it all round)
- Spoon about ½ teaspoon of the forest berries jam into the indentation filling it. Repeat with the remaining dough balls arranging them 1 ½ inch apart on the baking sheet.
- Bake the cookies, one sheet at the time, for 14 to 16 minutes, until golden brown. Transfer to a wire rack to cool completely.
- Dust the cookies with sifted powder sugar before serving.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram