Oatmeal Cookies With Raspberry Filling

Their love was mean to be… Oatmeal Cookies With Raspberry Filling.  They met in a kitchen. Raspberry and oatmeal. People often mistook them for a famous couple found on grocery store shelves.

Oatmeal Cookies With Raspberry Filling

Oatmeal Cookies With Raspberry Filling

Makes about 40 cookies.

Preheat oven to 350°F.

  • 1 1/2 cups unsalted butter (or 3 sticks), softened
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 3 cups oatmeal
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Place butter and brown sugar in a mixing bowl. Cream together.

Add remaining ingredients and mix until combined well.

Using a cookie scoop, drop cookie dough onto a baking sheet covered with parchment paper.

Be sure to leave space in between for cookies to spread.

Lightly push a finger into each cookie middle to make room for the raspberry jam. Only push about halfway into the cookie at most. If you push down too far, you will have a hole where the jam would have been after cookies are baked.

Using a decorating bag, squeeze about 3/4 teaspoon into each middle.

Bake for 10-15 minutes until golden brown.

Allow cookies to cool for about 15 minutes before removing from the tray. 

Sweet and chewy. Love at first bite.

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