A couple months ago, I posted a recipe for an oatmeal sandwich cookie with chocolate hazelnut filling. Sounds delicious right? And they were. Until they cooled off. Right out of the oven they were melt in your mouth delicious. Within 10 minutes, I could barely bite into them. Baking fail. So I edited that post and said I wanted to retract the recipe and that I had a better “sandwich-type” cookie coming soon.
And then I posted Raspberry Oatmeal Squares and mentioned how they reminded me so much of “Jam-Jams” that my Mom makes and will be a comfort food until the day I die. For the last couple months, these cookies have been on my mind day and night, and I finally got around to making them.
They are a bit of work. I’ll just warn you about that right now. With all the rolling, filling, re-rolling, it can be pretty time-consuming. But as is the case with most time-consuming food, it is definitely worth it in the end.
I was chatting with one of my besties and fellow foodie, Megan, last night, and telling her about a dilemma I was having. I had rolled out an entire sheet of cookies, and had just a little bit of dough left. I was debating whether I start a whole new sheet for only 3 cookies, or just chuck the dough. She said, “Or eat it!” But I explained to her why I couldn’t. When I was making the dough, I actually called my Mom to make sure I had copied the recipe down properly. The dough is not sweet. I LOVE cookie dough, but all you can smell is the sour cream. So if you notice that, don’t worry. They will still turn out delicious!
Enough blabbing. Onto the recipe!
Original recipe courtesy of The Gourmet Housewife’s Mom aka “GH’s Biggest Fan“.
Jam-Jams
Ingredients
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 cup shortening
- 3/4 cup sour cream
- 3/4 cup raspberry or strawberry jam
Instructions
- Preheat oven to 350°F. Lightly grease a large baking sheet.
- Put all ingredients in a large bowl and beat until a dough forms.
- Working in batches, turn dough out onto floured board. Roll out to 1/2 cm thickness. Cut into circles with a floured cookie cutter or glass.
- Place the cutouts of dough onto prepared baking sheet. Bake in preheated oven for 8-9 minutes. Remove from oven and let cool.
- =Spread 1/2 to 1 tsp jam onto half of the cookies. Top with another cookie.
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