In the spirit of using all our available resources during the summer months today’s submission uses blueberries. This recipe does not originally call for blueberries but I had them and therefore in they went! I had been anxious to make something with oatmeal after submitting to the temptation of purchasing 10lbs. of oats at one of our local membership value markets. So you may see a few recipes calling for oats in the near future :). So without further ado here you go…
Recipe courtesy of: cupofsugarpinchofsalt by way of tastespotting.com
RASPBERRY JAM OATMEAL COOKIE SANDWICHES
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups brown sugar, packed
1/2 cup sugar
2 teaspoon vanilla
1 1/2 cup quick oats
1 cup seedless raspberry jam
Preheat oven to 375F. Prepare cookie sheets with silpat or parchment.
In a small bowl, combine the flour, baking soda and salt. Set aside. Using the paddle attachment of your stand mixer, cream together butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Slowly mix in the flour mixture, then stir in the oats by hand. Using a tablespoon of dough per cookie, roll into balls and place on cookie sheets, at least an inch and a half apart (they spread a lot). Bake for a total of 12-15 minutes, rotating the cookie sheets mid-way, until cookies are golden brown. Cool on cookie sheets for 5-8 minutes before removing and letting cool completely on wire racks. Spread a thin layer of jam on the bottom of one cookie and top with another. Repeat until all cookies are used.
So I obviously took some liberties with this recipe as I originally intended on using my homemade blueberry jam, but opted to use whole fresh blueberries in the batter. There is something to be said about improvisation, because these were a huge hit in my home! We are finding ourselves having to remind each other not to scarf down 5 or 6 at a sitting! The batter is spectacular and simple. To add the blueberries I just folded them in once the batter was completely mixed. I tried the “balling up” method described in the recipe for placing the cookies on the cookie sheets but after having my hands full of batter I decided it would just be simpler and cleaner to spoon the batter. By the way as stipulated in this recipe these cookies spread a lot, so my advice is don’t spoon too large a dollop and certainly don’t group them too close together, or you’ll have a big cookie sheet! I shorted the cooking time slightly because I prefer a softer cookie and cannot stand when they harden! To keep them soft after baking be sure to not let them cool on the sheets for longer than 5 minutes or else they will begin to harden. To me this ruins the cookie, but I realize this is a personal preference. So get some fresh berries before they’re gone and buy 10lbs. of oats, you might need it after you begin to swoon on these!