Oatmeal Walnut Thumbprint Cookies

Oatmeal Walnut Thumbprint Cookies

These cookies hold so many special memories for me. My mom originally cut this recipe out of a Family Circle magazine over 20 years ago and it’s been a staple on our Christmas baking list ever since. The original recipe called for butter-flavoured vegetable shortening, but I prefer to use the real stuff – butter!

The base is a crispy oatmeal cookie, coated in chopped walnuts and topped with a dollop of jam. They truly are a perfect holiday treat. Any flavour of jam works, so choose your favourite – this year I used some homemade raspberry and marmalade jam.

I usually make most of my holiday baking well before Christmas and keep it in the freezer.  That way I can pull out small amounts at a time, and the rest stays safely in the freezer.  To store these cookies, simple arrange in a single layer between wax or parchment paper and freeze in airtight containers or freezer bags. They are ready to eat straight out of the freezer and are delicious dunked in a hot cup of coffee or tea.

Happy Holidays everyone!

Oatmeal Walnut Thumbprint Cookie
Serves 36
Makes 3 dozen cookies, serving size based on 1 cookie.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
175 calories
20 g
26 g
10 g
2 g
5 g
39 g
24 g
9 g
0 g
4 g
Nutrition Facts
Serving Size
39g
Servings
36
Amount Per Serving
Calories 175
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 26mg
9%
Sodium 24mg
1%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
4%
Sugars 9g
Protein 2g
Vitamin A
5%
Vitamin C
1%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cup butter, softened
  2. 1 cup firmly packed brown sugar
  3. 1 large egg
  4. 1 tablespoon pure vanilla extract
  5. 2 cups all purpose flour
  6. 2 1/2 cups oatmeal (rolled or quick-cooking)
  7. 1/4 teaspoon salt
  8. 1 cup finely chopped walnuts
  9. 2/3 cup jam (raspberry, apricot)
Instructions
  1. Preheat over to 375F
  2. Cream together butter and sugar, then beat in egg and vanilla.
  3. In a medium bowl combined flour, oatmeal and salt. Mix into wet ingredients until well incorporated.
  4. Form dough into 1" balls and roll in chopped nuts.  Place 2" apart on an un-greased cookie sheet.
  5. Using your thumb make an indent in the centre of each ball of dough, fill 3/4 of the way with jam - I used 1/2 teaspoon of jam per cookie.
  6. Bake 12 to 15 minutes, or until edges are brown. Allow to cool on cookie sheet for 5 minutes before transferring to a cooling rack.
beta
calories
175
fat
10g
protein
2g
carbs
20g
more
BREAKING BLAND EATS http://breakingblandeats.com/

 

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