April 2, 2011


The combination of oatmeal and raspberry was simply meant to be.

  • 1-1/2 cups of butter
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons honey
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups of oatmeal
  • 1 jar of raspberry preserves

Preheat oven to 350 degrees

In mixing bowl, cream together butter and sugars until smooth.  Add egg and honey and mix until incorporated.  Sift together flour, baking soda and salt.  Add dry ingredients to the wet mixture and mix until incorporated well.  Stir in oatmeal.

Using a medium cookie scoop drop dough onto parchment lined cookie sheet.  Using your thumb make an indentation about half way through the depth of the cookie (careful not to go too deep).  Fill each impression with raspberry preserves using a pastry bag.

Bake 13-15 minutes or until golden brown.

Click here for a printable version of this recipe from Culinary Collage.

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