This was my first time making these cookies and I was very pleased with the outcome! I had an overwhelming amount of blueberries that I knew I needed to make something with them so I decided on Blueberry Jam. Perfect for this time of year! I also have a craving for a sweet tooth so I made an oatmeal cookie to accompany my blueberry filling. They were the perfect sweetness without feeling sick afterwards. I had fun with shapes since all I really had were Christmas cutouts. I did half the batch cutouts and the other were thumbprints. They were super easy and a huge hit with my family!
1 cup butter
¾ cups brown sugar
2 tsp vanilla extract
¾ tsp salt
½ tsp baking powder
1 tsp cinnamon
1 cup rolled oats
2 ½ cups flour
- Beat the butter and sugar in a medium bowl, then add the egg, vanilla, salt, baking powder, cinnamon and ginger. Beat until smooth.
- Beat in the oats and flour. Divide dough into 2 pieces, wrap in plastic wrap and refrigerate for 4 hours.
- Working with one piece of dough at a time, roll out dough into a circle.
- For cutouts: cut out cookies and place on baking sheet. Cookies will not spread so place close together (not touching). Bake the cookies for 12 to 15 minutes at 350 degrees.
- While cookies are warm, add jam.
- For thumbprints: roll into 1 inch balls and place on cookie sheet. With your thumb, gentle press into the cookie, creating a pocket for the jam. Add the jam BEFORE cooking.
- Bake for 12 to 15 minutes.
Homemade Blueberry Jame Recipe
2 cups of frozen blueberries
3/4 cup sugar
1 tbs lemon juice
¼ tsp cinnamon
¼ tsp corn starch
Mix blueberries, sugar, lemon juice, and cinnamon and corn starch in a saucepan; cook, stirring constantly, over medium heat. Use emersion blender to break up blueberries after sugar has dissolved and blueberries have thawed. Stir until thickened, about 30 minutes.
Refrigerate after to set.