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4.97 from 27 votes

Oatmeal Jammys

A unique and delicious tart-like oatmeal cookie filled with jam.
Prep Time1 hr
Cook Time16 mins
Total Time1 hr 16 mins
Course: Dessert
Cuisine: American
Keyword: cookies, dessert, oatmeal
Servings: 38 Cookies
Calories: 120kcal
Author: Tricia


  • muffin tin


  • 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


  • 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.


  • 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.


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