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
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.
