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Oatmeal Jammys

4 Reviews

A unique and delicious tart-like oatmeal cookie filled with jam.

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Oatmeal Jammy cookies filled with blueberry, apricot and raspberry jam with a streusel topping around the edges

Try our unique and delicious Oatmeal Jammys! These terrific little tart-like cookies are true gems.

They’re crispy, tender, buttery shortbread oatmeal cookies filled with jam and a sprinkle of streusel around the edges. While Oatmeal Jammys take a little longer to assemble than a simple slice and bake cookie, they’re easy to make and worth every minute in the kitchen. We love these unique Oatmeal Jammys and bet you will too!

 

Jars of blueberry, apricot and raspberry jam

Use a variety of jams for beautiful jewel-toned treats.

First, this is not a sponsored post but I’d like to take a moment to compliment Stonewall Kitchen on their amazing jams. I’ve never been disappointed with any of their products and I’ve bought many over the years. For these Oatmeal Jammy cookies you should always use jam in the middle, not jelly. Jelly is often sweeter than jam and may burn when baked. For the cookies in the photos we used blueberry, apricot, and raspberry. We’ve also made them with sour cherry jam and peach! If you only want to buy one jar of jam, start with raspberry. It’s a must-try 🙂

 

A stack of oatmeal jammy cookies

How do we make these perfectly round cookies?

To create a perfectly round cookie that won’t spread we use a 12-well regular size muffin tin. (Click HERE for our favorite nonstick muffin pan from Williams-Sonoma.) The cookie dough is made in a food processor which takes all of 5 minutes. One tablespoon of the crumbly dough is pressed into each well of the muffin pan. I use a small cookie scoop to make quick work of this step. Next, a teaspoon of jam is dolloped in the middle of each cookie base. Finally a spoonful of crumbled cookie dough is sprinkled around the outside edges to create the streusel. Bake for about 16 minutes or just until the edges are golden brown and the jam is bubbling. Don’t over-bake the cookies!

 

 

Oatmeal Jammys in a stack with apricot, raspberry and blueberry jam in the middle

The jam sets up when the cookies cool.

After baking, cool the Oatmeal Jammys in the pan for at least five minutes before removing to a wire rack. The cookies are crumbly when hot but hold together beautifully once cooled. After the cookies are cool the jam is not at all sticky and only slightly tacky. You can easily store the Oatmeal Jammys stacked between layers of wax paper or parchment in an airtight container. The cookies don’t stick to the paper and won’t look messy.

These Oatmeal Jammys are best stored at room temperature and will keep for up to five days. If you’re looking for a fun, delicious and beautiful laundry day baking project, give these a try! Both projects are of the hurry-up-and-wait variety.  Fold a load of clothes, bake a pan of cookies.  Repeat.  🙂

Did I mention that these Oatmeal Jammys freeze beautifully? Yes they do so no worries if you want to bake ahead for the holidays 🙂

 

 

Three Oatmeal Jammy cookies in a line made in different sizes with different jams

Here’s another option for making Oatmeal Jammys.

If you don’t want to make these cookies in a muffin pan you can also use biscuit or cookie cutters. The blueberry Oatmeal Jammy at the top of the photo was made in a muffin tin. The middle raspberry cookie was formed using a 2 1/2-inch cookie cutter. Place the cookie cutter on a parchment lined baking sheet and fill with cookie dough. Once the jam and streusel are in place, gently lift off the cookie cutter and repeat.

This method is a great way to make larger cookies: the apricot Jammy in the photo above was made using a 3-inch cookie cutter. This 3-inch cutter makes a big cookie that is more like a mini-tart. When baking larger cookies be sure the cookie base is thick enough to support the jam and streusel, and that it doesn’t bend when cooled. Honestly you could make these cookies in any pan you want, even these 4-inch mini tart pans with removable bottoms.

 

A plate filled with oatmeal jammys with apricot, blueberry and raspberry jam

The idea for these cookies came from a lady I met at a neighborhood party.

Back in the spring of 2014 I met a really nice lady at a neighborhood block party at our son’s house. We discussed baking at great length while enjoying BBQ and my Tangy Lemon Bars. While we were talking about our favorite cookies when she mentioned that her daughter made a great Oatmeal Jammy with a crumbly streusel around the edges. Unfortunately I forgot her name and so was not able to get their recipe but the idea really stuck with me for all these years. I researched recipes for Oatmeal Jammys but never found what I was looking for.

Finally, I got in the kitchen and came up with my own Oatmeal Jammy recipe. I started with my recipe for Almond Tea Cakes with Wild Blueberry Jam, substituted oats for the almond flour and made a few other changes, including baking in a full-size muffin tin. These cookies have been widely taste-tested and everyone unanimously agrees, “don’t change a thing!”

 

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Oatmeal Jammys

Prep Time: 1 hour
Cook Time: 16 minutes
Total Time: 1 hour 16 minutes
Yield: 38 Cookies
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 29 votes
A unique and delicious tart-like oatmeal cookie filled with jam.

Equipment

  • muffin tin

Ingredients

  • 2 cups all-purpose flour (264g)
  • 1 ½ cups old-fashioned oats (147g)
  • ½ cup granulated sugar (108g)
  • ¼ cup light brown sugar, packed (53g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 18 tablespoons unsalted butter, melted and cooled slightly (250g or 9-ounces)
  • 1 teaspoon vanilla extract
  • 10-12 ounces assorted jams, room temperature
  • vegetable cooking spray

Instructions

  • Preheat oven to 350°F.
  • Lightly spray a regular size 12-well muffin pan with vegetable cooking spray. Set aside.
  • In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
  • Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won’t stick together.
  • Scoop out a level, slightly packed small cookie scoop full of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your fingers lightly press the dough into the bottom of the pan making sure it is level. Repeat until the pan is full.
  • Dollop one full teaspoon of jam into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the jam. Press very lightly if needed to hold it together.
  • Bake for 15 to 18 minutes, rotating the pan halfway through baking, until the jam is bubbling and the cookie is lightly browned on the edges. Do not over-bake! Allow the cookies to cool in the pan for at least 5 minutes, then transfer to a wire rack to cool. To remove the cookie from the muffin tin use a small rubber spatula to tilt the cookie up. If it starts to crumble, let it cool a little longer. Once cooled, store at room temperature in an airtight container. Cookies will keep for up to 5 days.

Recipe Notes

  • This recipe is easily halved to yield 20 cookies
  • The cookies are very crumbly when they first come out of the oven but firm up as they cool. While they’re delicious eaten warm, they hold together much better when cool. Be careful if you eat one hot as the jam will burn your mouth - just saying.
  • The cookies will soften slightly after a few hours.
  • If you don’t want to wait for the cookies to cool in the pan before making the next batch, use paper cupcake liners and remove the paper once the cookie is cooled.
  • Use jam for this recipe - not jelly. We’ve tried Sour Cherry Jam, Apricot, Wild Blueberry, Raspberry and Peach - all delicious!
  • Create larger cookies by using a 2 1/2-inch round biscuit cutter in place of the muffin tin. You can also use a larger 3-inch cookie cutter for a tart-sized cookie. The bigger the cookie, the thicker the base must be to keep from bending. Place the cookie cutter on a parchment lined baking sheet. Add the dough, press to create the base, top with jam and the streusel. Gently lift off the cookie cutter and repeat.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 28mg | Fiber: 1g | Sugar: 8g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

 

Kitchen Essentials – our favorite food processor:

The dough for these cookies is made in our Cuisinart food processor. If you don’t have one yet, I highly recommend the Cuisinart brand. We use our food processor all the time and have had the same model for years. I honestly don’t know what I would do with out it! Food processors come in a variety of sizes, prices and models. Click on the photo for more information or to purchase from Amazon.

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

 

Finally, here are a few more of our favorite jam-filled cookies you might like:

 

A stack of Viennese Whirls with raspberry jam

Mary Berry’s Viennese Whirls – enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling. Click HERE to get the recipe.

 

A plate of blueberry jam almond tea cakes

Almond Tea Cakes with Wild Blueberry Jam – tender little buttery cookies with great texture and loads of flavor from the almond extract and almond flour. Click HERE to get the recipe.

 

 

A plate of raspberry almond shortbread cookies drizzled with a simple icing

Not just for the holidays! These pretty Raspberry Almond Shortbread Thumbprints are so delicious you’ll want to make them for every gift-giving opportunity, party, holiday, event, potluck and family extravaganza! Click HERE to get the recipe.

Thanks so much for stopping by!  Tricia

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79 Comments

  1. Heather

    5 stars
    I made this full recipe just as written and it turned out perfectly. Made exactly 24. I think measuring exactly 1 T of dough in the bottom and 1 tsp of jam is key to success. The Stonewall Maine Blueberry jam was my favorite. Apricot was also great. The Stonewall Raspberry was a bit thinner. All my store had was seedless so that was probably the difference but still worked fine. I just put a tiny bit more of the crumbly mixture around it to create a slightly thicker wall.

    Reply

  2. Leah

    5 stars
    I’ve made these twice now and they’re so delicious.

    I’ve never gotten close to 38 cookies, generally closer to 26 or 28, but I might be packing my cookie scoop too much.

    Reply

    • Tricia Buice

      Thanks for the feedback Leah. I’ll double check the count next time I make these but I’ve already made them so many times, I think my calculation is correct. Glad you enjoyed them and maybe just make them a little smaller next time! Thank you so much 🙂

      Reply

  3. Megan

    4 stars
    This is the second year I have made these and they are quite good. However, when halving the recipe, using the one tbsp of dough in each cup only gives you 12 cookies, not 20 as indicated.

    Reply

    • Tricia Buice

      Thanks for making these cookies Megan. The recipe makes 38 cookies so half would be around 19. I’ve made these so many times and am always close to that amount. However, I’ll double check again next time I bake these. We appreciate the feedback.

      Reply

  4. Debbie

    5 stars
    LOVE THESE COOKIES! I saved the recipe a few months ago, but just got around to making them. My favorite cookies are the kind with the jam in the middle and these do not disappoint. In fact, they are probably my favorite for taste and it doesn’t hurt that the recipe comes together very quickly!

    Reply

  6. Amy

    5 stars
    I made these with Raspberry and Apricot Jam they were fantastic. I did convert the 18 Tbsp of butter to 1.125 cups so I used a little over a cup, it would be nice to put a more practical measurement. I didn’t have a food processor so I used a Nutri-Bullet blender it work out okay.

    My husband added Two Scoops of ice cream for each Oatmeal Jammies, he had TWO, he thinks I need to make them again! These are a must make again!!

    Thanks for the recipe!

    Reply

    • Tricia Buice

      Thank you Amy. However I did provide three different ways to measure the butter. The butter is listed as 18 tablespoons with grams and ounces noted at the end of the line. So glad you enjoyed the recipe! Thank you for the feedback.

      Reply

  8. Debby

    I have made these a couple of times, and they are a hit. Delicious! I was just wondering if I could substitute margarine for the butter? Will it make a difference in the crispness?
    Thanks for the recipe!

    Reply

    • Tricia Buice

      Hi Debby. I haven’t tried this recipe with margarine. I wonder if they’d be too crisp as margarine is more oily than butter. Let us know if you try it with that substitution.

      Reply

  9. Leslie

    5 stars
    I made the oatmeal jammys gluten free by swapping out all purpose flour for buckwheat flour, 1:1. I liked the buckwheat version even better than the original!

    Reply

  11. Lori Fry

    I have made these a couple of times now, my husband loves them. I gave the neighbor a couple and now he wants me to make him some. I have to go my husband wants me to make some more…

    Reply

  13. Kate Marsh

    5 stars
    I made this recipe as written. The jammers are delicious. The recipe made about 15 cookies for me. I pressed the dough into place with a tart tamper. I put the second ball of dough on top and used the smaller end of the tamper to make the imprint for the jam. I sprayed the pan with the flour baking spray. I let them rest for about 10 minutes before removing from muffin tin. They all came out easily. I will be making these for the holidays.

    Reply

    • Tricia Buice

      Hi Kate! Thanks for trying this recipe. These are one of my favorite cookies. So happy they worked well for you. They’re perfect for the holidays! We appreciate you taking the time to come back and leave a comment.

      Reply

    • LeAnn

      5 stars
      Made these for my husband, post holiday. Top 5 cookie recipe – so easy, and yet delicious. Just not interested in time consuming recipes, and this is a standout for ease + taste + appearance. I did press down too much on the side topping. Did not impact taste, but a cautionary tale:). House smells delicious. Made a half batch; for me that made a dozen, which was so low effort. Just done w roll cookies! Really appreciate the video, and the great level of measurement detail on assembly. Great recipe that I’ll make again.

      Reply

  15. Linda

    I would love to try the oatmeal jammies recipe. I am wondering if you have ever tried this cookie supplementing the butter with equal parts applesauce for a lower fat version?

    Reply

    • Tricia Buice

      Hi Linda. No I haven’t tried using anything other than butter. I don’t think these would crisp up the same and may be too soft to hold together. There’s no egg to bind and applesauce may cause them to be more like oatmeal. In this case I think butter is the key to a successful cookie. Sorry

      Reply

  16. Judy

    These looked so good I had to try this recipe. They mixed up well and were easy to pop into the well greased tins. During baking I was convinced they would crumble and not work out. But voila, I gently removed them after 5- 10 minutes and they popped out nicely. Haven’t tried one yet but can’t wait for dessert! Thanks.
    Note, if the jam or jelly runs to the side and sticks to the tin they would be difficult to remove. Do measure carefully.

    Reply

  18. Susan

    5 stars
    thanks for this recipe. I cleaned out the fridge over the last few day and found about 8 jars of jams/jellies/marmalades with only about 1/4 to 1/2 cup in each. This is exactly the kind of recipe I was looking for. Hubby doesn’t like marmalade so I can make up individual treats!

    Reply

  19. Wendy

    These Oatmeal Jammys look adorable and delicious. Your pictures of the cookies are beautiful. I can’t wait to try them. Have you ever tried making them with almond flour? I have an office mate with celiac disease, so I am on the look out for a treat that can be made gluten free (without all the fuss of macarons).

    Reply

    • Tricia Buice

      Hi Wendy – I have not tried making them with almond flour but I bet they would be fine. I would give it a go. Please come back and let us know how it turns out for you! Thanks so much 🙂

      Reply

  20. Lynda

    5 stars
    These are so good. I may have pulsed too much so i didnt get any extra “crumble”. May make more crumble separately in future. Thanks for such an easy yet delicious treat!

    Reply

  21. Jane Giesbrecht

    Thank you so much for sharing your Oatmeal Jammys. Look forward to trying your recipes. Your pictures are delightful and perfect; great photography of food which is not easy.

    Reply

    • Tricia Buice

      Thanks Paige – I bet you’re going to love them too 🙂 They freeze very well too. I may be guilty of eating a few straight from the freezer. I hope I still have some when company comes – haha!

      Reply

    • Tricia Buice

      Hi Judy! Thanks for trying these delicious cookies. They really are some of our all time favorites. Yes – please feel free to freeze away 😉 I would try to freeze them in a single layer first just to make sure they don’t stick together. Good luck and let us know how this works for you.

      Reply

  24. Kim

    5 stars
    Amazing flavor. Like a shortbread. New favorite. Used fig and orange marmalade as that was what I had. Another great use for those cupcake tins! Love!!!

    Reply

    • Tricia Buice

      Thanks so much for the feedback Kim! So happy you tried these cookies and that they turned out for you. LOVE these cookies and will be baking them again soon. Love the idea of fig jam – bet they are tasty!

      Reply

  25. Debbie H

    5 stars
    Made these as part of a cookie tray for a family gathering and they were a bit hit! I will be adding these to my Christmas cookie rotation. Thanks!

    Reply

    • Tricia Buice

      Hi Ann Marie. I think they would be fine frozen, but may not be as crisp once thawed. I haven’t tested freezing these cookies but would love to know if that works for you. Thanks for the great question!

      Reply

  29. Angela

    These look so tasty! I don’t own a food processor. Do you have recommendations for making this recipe without them?

    Reply

    • Tricia Buice

      Hi Angela. If you have a blender you can process the oats until some are chopped and some left whole. Then mix everything together in a large bowl. If you don’t have a blender, try using half old-fashioned oats and half quick oats. Hope you get the chance to give these a try! Thanks for the great question.

      Reply

    • Robin Cook

      5 stars
      I’d love to make all 3 sizes. This is definitely a cookie my grandchildren would love. For myself I would rather have the mini’s especially during the winter months with a nice hot cup of tea. I’m always looking for delicious cookie recipes. They also make wonderful Christmas gifts in a nice cookie tin.

      Reply

  34. Chris Scheuer

    5 stars
    These jammys look like they come from a fine (and fun) bake shop! They not only look delicious, they’re so cheerful looking, they make me smile!

    Reply

  35. Jennifer @ Seasons and Suppers

    5 stars
    Absolutely perfect little bites! And so pretty. I’m a sucker for anything with jam, so I know I will be baking these very soon 🙂

    Reply

  36. sue

    5 stars
    These are SUPER cute, and I agree with you, Stonewall is the best jam, I’m still working my way through all their amazing flavors!

    Reply

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