Easy oat cookies with raspberry jam and peanut butter filling
I often make quick and easy oat cookies at home with whatever little extra ingredient I have in my kitchen. These were going to be lemony with raspberry jam, but my youngest son came into the kitchen just when I was starting to fill them, took out his beloved peanut butter and suggested we fill some with that. So he filled some with just peanut butter and others with a mixture of jam and butter. These last ones were the ones we enjoyed most once cooked.
Easy oat cookies with raspberry jam and peanut butter filling
I often make quick and easy oat cookies at home with whatever little extra ingredient I have in my kitchen. These were going to be lemony with raspberry jam, but my youngest son came into the kitchen just when I was starting to fill them, took out his beloved peanut butter and suggested we fill some with that. So he filled some with just peanut butter and others with a mixture of jam and butter. These last ones were the ones we enjoyed most once cooked.
Open in Cookpad AppSteps
- 1
Take the butter out of the fridge about 15 minutes before starting so that it softens. Preheat the oven to 180º. Put the butter and sugars into the food mixer and mix until you get a creamy mixture (you can also do this by hand, using a wooden spoon)
- 2
Add the flour, oats, baking powder, lemon zest and egg to the mixture
- 3
Mix well. Most cookie recipes suggest putting the mixture in the fridge for 20 mins or so before but I usually don't bother.
- 4
Line the baking tray with greaseproof paper and put small balls of the mixture on top with enough space inbetween them to allow them to expand while baking. Make a small hole in the middle and add jam
- 5
or peanut butter, or both. Put in the oven for 12 minutes.
- 6
Great to eat with morning coffee or afternoon tea. Also a wholesome snack to take to school or work. They keep for a couple of days in an air tight container.
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becki.shipley.3
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