Heat Level: Mild
Category: Breakfast, Sweets
INGREDIENTS:
- 2 cups all-purpose flour
- 1+1/2 cups old fashioned oats
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 C.+2 Tbs. unsalted butter, melted and cooled slightly
- 1+1/2 tsp vanilla extract
- 10 oz. Rustlin' Rob's Raspberry Amaretto Preserves, room temperature
- Cup cake liners
DIRECTIONS:
- Preheat oven to 350 degrees.
- Fill a regular sized 12 cup muffin tin with paper liners. Set aside.
- In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
- Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won’t stick together.
- Scoop out a level, slightly packed small cookie scoop full of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your fingers lightly press the dough into the bottom of the pan making sure it is level. Repeat until the pan is full.
- Dollop one full teaspoon of jam into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the jam. Press very lightly if needed to hold it together.
- Dollop one full teaspoon of jam into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the jam. Press very lightly if needed to hold it together.
- The cookies are very crumbly when they first come out of the oven but firm up as they cool. While they’re delicious eaten warm, they hold together much better when cool. Be careful if you eat one hot as the jam will burn your mouth. The cookies will soften slightly after a few hours.
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