Recipes  
Oatmeal Cookie Cups with Strawberry and Raspberry Jam
Oatmeal Cookie Cups with Strawberry and Raspberry Jam
Open in full-screen mode

Oatmeal Cookie Cups with Strawberry and Raspberry Jam

Preparation
20 MIN
Cooking
16 MIN
Servings
12
Freezes
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line twelve muffin cups with paper or silicone liners.
  2. In a bowl, combine the oats, flour, baking soda and salt.
  3. In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth. With the machine running on low speed, or with a wooden spoon, mix in the dry ingredients. Divide the dough in half.
  4. Using one half of the dough, line the bottoms of each muffin cup. Make a small well at the centre of each cookie. Fill each well with jam. Crumble the remaining half of the dough over each cookie.
  5. Bake for 16 minutes or until the cookies are cooked through and golden but still soft at the centre. Let cool before serving.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.