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Oatmeal Jammys
Recipes
Oatmeal Jammys
24 servings
60 minutes total (Active 20 minutes)

Ingredients

  • ½ cup unsalted butter, softened
  • 1 (17.5-oz) package oatmeal (or peanut butter) cookie mix
  • 1 egg, beaten (or ¼ cup egg substitute)
  • 1 tablespoon water
  • Cooking spray
  • 12 teaspoons seedless raspberry (or blackberry) jam, divided
  • 12 teaspoons apricot (or peach) jam, divided

Steps

    1. Soften butter. Preheat oven to 350°F. Prepare cookie mix following package instructions (using butter or oil, egg, and water); mix until just combined. Coat 2 12-cup muffin pans with cooking spray.
    2. Place about 1 tablespoon cookie mix into each cup, then press to evenly flatten and create a crust. Top center of each cookie with 1 teaspoon jam. Crumble or sprinkle remaining cookie mix (about 1 tablespoon per cookie) around jam to create a border.
    3. Bake 12–15 minutes, rotating pans halfway through baking time, or until edges of cookies are golden brown. Let stand 10 minutes to cool. Remove cookies from pan (with butter knife or fork to release from edges) and let stand to cool completely. Serve.
    Note: If cookies start to crumble when removing, let stand 10 more minutes, until firmer.

Amount per 1⁄24 recipe serving: Calories 150, Total Fat 8g, Sat Fat 3.5g, Trans Fat 0g, Chol 20mg, Sodium 105mg, Total Carb 18g, Fiber 1g, Sugars 11g, Protein 2g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%