Chilly winter days were made for baking, don’t you think? There’s nothing I love more than hunkering down in my kitchen with some music playing in the background while I mix up some dough and roll it out. It’s soothing and comforting, and the end result is so delicious. This week I wanted to bake something that featured one of our jams, and thumbprint cookies immediately came to mind. They’re quick and easy, and super cute. Although these fall firmly into the treat category, this recipe features oats and whole wheat flour for a bump of fibre. Give them a try and let me know what you think!

Prep Time: 10 minutes

Bake Time: 10 minutes:

Makes: 3 dozen bite-sized cookies

Ingredients

1 ¾ cups old-fashioned oats, divided

¾ cups whole-wheat flour

1 teaspoon ground ginger

½ cup unsalted butter, at room temperature

¼ cup packed brown sugar

¼ cup white sugar

1 large egg

1 teaspoon vanilla extract

1/3 cup walnuts, chopped (optional)

¼ cup Thames River Melons raspberry jam

Instructions

Preheat the oven to 350⁰F. Prepare a large baking sheet (or two smaller ones) by lining with parchment paper or silicone baking mats. Set aside.
Grind ½ of the oats into a finely ground flour using a food processor, high-speed blender, or spice grinder. Transfer to a medium-sized bowl.
Add the flour, remaining oats, ground ginger, and salt to the oat flour and whisk to combine.
Next, beat together the butter and sugars using a stand mixer with a paddle attachment or an electric hand mixer. Use medium speed, and beat until light and fluffy (approximately 1 minute).
Add the egg and beat thoroughly. Then, beat in the vanilla.
Next, slowly add the flour mixture on low speed and beat until just incorporated.
Finally, gently fold in the walnuts (if using).
Using a spoon or small cookie scoop, measure about 1 tablespoon of dough from the bowl. Roll the dough between the palms of your hand to form a ball and place on the prepared cookie sheet(s).
Continue to scoop and roll, placing the balls of dough approximately 2 inches apart.
Use your thumb to press down on the middle of the dough ball. Fill each with a dab of raspberry jam.
Place the prepared cookie sheets into the preheated oven and bake for 5 minutes. Then, rotate the baking sheet from front to back (and between racks if using two pans!) and continue baking for another 3 to 4 minutes, until cookies are set but still soft.
Remove the cookies from the oven and cool for 1 to 2 minutes before transferring to a wire cooling rack to fully cool.
Store in an airtight container for 4 to 5 days. Enjoy!

Recipe modified from The Kitchn by Alex Chesney, RD