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Molasses Oatmeal Jammies

RG

Ingredients



Instructions

  1. In a large bowl, use an electric mixer to beat the butter and the 1 cup of sugar until light and fluffy.
  2. Add the egg, molasses and vanilla extract. Mix until combined. Set aside.
  3. In a small bowl, whisk together the flour, salt and baking soda.
  4. Add the dry ingredients to the butter-sugar mixture and beat until thoroughly combined.
  5. Add the oats, then mix again.
  6. Refrigerate the dough for at least 1 hour to make it easier to handle.
  7. Toward the end of chilling, heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicon baking mat. Alternatively, work in batches with 1 baking sheet, being sure to allow it to cool after baking each round.
  8. Fill a shallow bowl or pie pan with the 1 cup of rolling sugar.
  9. Scoop the cookie dough using a tablespoon or a cookie scoop. Roll each ball in the sugar, then arrange them on the prepared baking sheet leaving a couple inches between the cookies for spreading. Use your thumb to dimple the center of each cookie, then fill the depression with a bit of apricot jam.
  10. Bake for 10 to 12 minutes.
  11. Transfer to a wire rack to cool.
  12. Store in a single layer in an airtight container.


Makes 36 cookies.


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