Molasses Oatmeal Jammies

Yield: 36 cookies

Ingredients

• 1 /2 cup (1 stick) butter, softened
• 1 cup granulated sugar + 1 cup for rolling
• 1 egg
• 1 /2 cup molasses
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 1 /2 teaspoons baking soda
• 1 cup rolled oats
• 1 (10 ounce) jar apricot jam

Instructions

1. In a large bowl, use an electric mixer to beat the butter and 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 cookie sheets with parchment paper or a silicon baking mat. Alternatively, work in batches with 1 cookie 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 cookie 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.