Oatmeal Thumbprints Food

OATMEAL THUMBPRINTS

Steps:

• In a bowl, with an electric mixer on high speed, beat butter, brown sugar, egg yolk, and vanilla until smooth. Stir or beat in flour and oats until well blended.
• In a small bowl, beat egg white and 2 teaspoons water to blend. Put walnuts in a shallow bowl. Shape dough into 2-teaspoon-size balls and dip in egg white mixture; shake off excess, then roll in walnuts. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep indentation.
• Bake cookies in a 300° oven until lightly browned, about 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
• Carefully fill each indentation with about 1 teaspoon jam (if indentations have disappeared, make them again with the rounded end of a wooden spoon). Return to oven and bake until cookies are golden brown and jam has melted, about 15 minutes longer. With a wide spatula, transfer cookies to racks to cool completely.
• Note: Nutritional analysis is per cookie.

PB&J OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350° F.
• In a large bowl, combine the flour, baking soda, salt, and oats.
• In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
• Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
• Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
• Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
• Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

OAT JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees. Lined a baking sheet with parchment paper or silicone mat.
• Mix: In a medium sized bowl combine the flour, oats, cinnamon, baking powder and salt. Add coconut oil, maple syrup and vanilla, blend until it comes together and forms a ball.
• Roll & Flatten: Scoop 1 rounded tablespoons of the dough and shape into a ball. The dough will be moist so just do the best you can. You can also shape the mound on the cookie sheet. Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently.
• Add Jam: Add one teaspoon of fruit jam/filling into each dent.
• Bake: Place in the oven, on the center rack, and bake for 10 -13 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.
• Makes 12 cookies

JAM AND OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F Line w baking sheets with parchment paper.
• Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
• Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
• Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
• Cool 10 minutes, then transfer to racks.

PERFECT OATMEAL

Steps:

• Combine the water and salt in a small saucepan and turn the heat to high.
• When the water boils, turn the heat to low, add oatmeal, and cook,.
• stirring until the water is just absorbed (about 5 minutes).
• Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat.
• Let set for 5 minutes.
• Serve with milk and sweetener.

SIOBHAN'S THUMBPRINT COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
• Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.