Let these cookies cool on the cookie sheet! If you try to transfer them to a cooling rack, you'll end up with crumbs (which you'll then have to eat, like I did). Once they had cooled for about 15-20 minutes, they were simple to remove. And they're delicious!
Prep and Cook Time: about 1 1/2 hours. Notes: Oatmeal gives these jam-filled cookies a hearty texture. Store the cookies airtight for up to 2 days.
Yield: Makes about 36 cookies
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Amount per serving
- Calories: 142
- Calories from fat: 56%
- Protein: 2.2g
- Fat: 8.8g
- Saturated fat: 3.6g
- Carbohydrate: 15g
- Fiber: 1.2g
- Sodium: 61mg
- Cholesterol: 20mg
- 1 cup (1/2 lb.) butter, at room temperature
- 1/2 cup firmly packed brown sugar
- 1 large egg, separated
- 1 1/2 teaspoons vanilla
- 1 cup all-purpose flour
- 2 cups rolled oats
- 1 1/2 cups finely chopped walnuts
- About 1 cup fruit jam
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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