PB&J OATMEAL THUMBPRINT COOKIES
Every Sunday when I was little, my parents took us to church. After Sunday school the entire congregation would gather for conversation, juice and cookies. Without fail, all the kids...
Provided by Weelicious
Yield Makes about 60 cookies
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.⨠2. Place the butter and agave (or honey) in a bowl or standing mixer and beat for 1 minute. 3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.⨠4. In a separate bowl, combine all the dry ingredients and mix to combine.⨠5. Slowly add the dry ingredients to the wet and mix to incorporate. 6. Drop 1 tbsp of the cookie dough onto a silpat or parchment-lined cookie sheet and using your thumb (or index finger if you prefer), make an indentation in the center of each cookie. 7. Fill the indentation of each cookie with about 1/2 teaspoon of jam. 8. Bake for 10-12 minutes. 9. Cool and serve.
Nutrition Facts : Calories 80, Fat 4g, Cholesterol < 5mg, Sodium 65mg, Carbohydrates 10g, Fiber < 1g, Sugar 4g, Protein 2g
PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.
Provided by Grace Gutberlet
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 4h50m
Yield 30
Number Of Ingredients 10
Steps:
- Sift flour, baking soda, and salt together in a bowl.
- Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
- Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
- Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
- Bake cookies in the preheated oven until partially cooked, 11 minutes.
- Place raspberry jam in a bowl and stir until syrup consistency.
- Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
- Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.
Nutrition Facts : Calories 132 calories, Carbohydrate 17.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 70.2 mg, Sugar 11.3 g
PB&J OATMEAL THUMBPRINT COOKIES
Wanting to improve on yet another childhood memory that's still vivid in my mind, I came up with these cookies. I've recreated many of my unhealthy childhood favorites in this book, only as healthy versions. What strikes me is how easy it is to make healthy desserts your kids will love without sacrificing taste. Instead of the hydrogenated fats and untold amounts of sugar that compromised the thumbprint cookies I ate as a kid every Sunday after church, I added naturally sweet honey, fiber-packed oats, and protein-rich peanut butter, then topped them off with fresh preserves for a tasty real fruit touch. My kids were excited when I put these fresh baked cookies in front of them, but the best part was watching Kenya react just as his mommy used to: by digging out the preserves first.
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield about 60 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350° F.
- In a large bowl, combine the flour, baking soda, salt, and oats.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
- Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
- Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
- Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.
PBJ THUMBPRINT BARS
Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They're salty-sweet with pockets of raspberry jam.
Provided by Edd Kimber
Yield Makes 12-16
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
- Place the flour, baking powder and salt in a large bowl and whisk together.
- Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
- Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
- Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
- For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
- Stored in a sealed container, these will keep for 3-4 days.
JAM AND OATMEAL THUMBPRINT COOKIES
These are such a delicious tea cookie - and this recipe makes 5 dozen!! To store, place in a container, and separate layers with parchment paper. Easy to freeze.
Provided by Chef mariajane
Categories Dessert
Time 13m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line w baking sheets with parchment paper.
- Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
- Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
- Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
- Cool 10 minutes, then transfer to racks.
Nutrition Facts : Calories 939, Fat 36, SaturatedFat 18.8, Cholesterol 115.5, Sodium 617.2, Carbohydrate 143.6, Fiber 6.3, Sugar 54.8, Protein 14.2
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