Oatmeal Jammys - Bestrecipe005

Oatmeal Jammys – Bestrecipe005



Ingredients

  • 2 cups all-purpose flour (264g)
  • 1 ½ cups old-fashioned oats (147g)
  • ½ cup granulated sugar (108g)
  • ¼ cup light brown sugar, packed (53g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 18 tablespoons unsalted butter, melted and
    cooled slightly (250g) (9-ounces)
  • 1 teaspoon vanilla extract
  • 10-12 ounces assorted jams, room temperature
  • vegetable cooking spray

Instructions

  1. Preheat oven to 350F.
  2. Lightly spray a regular size 12-well muffin pan with
    vegetable cooking spray. Set aside.
  3. In the bowl of a food processor, pulse the flour, oats,
    sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse
    until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if
    needed to help it combine. Some of it will seem dry – that’s okay.
  4. Transfer the cookie dough to a large bowl and stir to
    combine. The dry crumbs in the bottom will be used for the streusel so no
    worries if it all won’t stick together.
  5. Scoop out a level, slightly packed small cookie scoop full
    of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your
    fingers lightly press the dough into the bottom of the pan making sure it is
    level. Repeat until the pan is full.
  6. Dollop one full teaspoon of jam into the center of the
    cookie base in the muffin tin. Using a small spoon scatter crumbled dough
    around the outside edges of the cookie surrounding the jam. Press very lightly
    if needed to hold it together.
  7. Bake for 15 to 18 minutes, rotating the pan halfway through
    baking, until the jam is bubbling and the cookie is lightly browned on the
    edges. Do not over-bake! Allow the cookies to cool in the pan for at least 5
    minutes, then transfer to a wire rack to cool. To remove the cookie from the
    muffin tin use a small rubber spatula to tilt the cookie up. If it starts to
    crumble, let it cool a little longer. Once cooled, store at room temperature in
    an airtight container. Cookies will keep for up to 5 days.



This Recipe adapted from this –>> SITE





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