Oatmeal Cookie Cups with Strawberry and Raspberry Jam
1 1/4 cups (125 g) quick oats
1 cup (150 g) unbleached all-purpose flour
1/2 tsp baking soda
1 pinch salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (160 g) brown sugar
2/3 cup (150 ml) strawberry and raspberry jam
With the rack in the middle position, preheat the oven to 375°F (190°C). Line twelve muffin cups with paper or silicone liners.
In a bowl, combine the oats, flour, baking soda and salt.
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.
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.
Bake for 16 minutes or until the cookies are cooked through and golden but still soft at the centre. Let cool before serving.