This is the perfect cookie to have with a cup of tea. It is slightly crispy with a chewy inside; the white chocolate adds just enough sweetness and the jam is delicious in the center. You can feel good about eating these cookies, since they have good for you rolled oats in them.
Oatmeal Jam Cookies
Recipe from Island Lake Lodge the cookbook
makes about 24 cookies
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 tsp vanilla
1 cup rolled oats
1/4 cup jam (I used raspberry)
2 oz good-quality white chocolate
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a standing mixer, beat together granulated sugar, brown sugar, and butter until fluffy. Beat in egg and vanilla. Beat in flour mixture until well combined. Stir in oats. If dough is a bit too wet add a little more flour or refrigerate dough for 30 minutes.
Form dough into 1 inch balls. Arrange 2 inches apart on prepared baking sheet. Make an indentation in top of each ball, then fill each indentation with jam. Bake for 9-13 minutes or until golden brown. Let cookies cool on baking sheet for 5 minutes. Remove cookies with a spatula, and let cool completely on wire racks.
In a small heatproof bowl set over a sauce pan of simmering water, melt chocolate until almost smooth. Remove the bowl from the heat, stir chocolate until smooth. With a fork, drizzle chocolate evenly over cookies. Set aside until chocolate sets.