Go Back
Homemade Blackberry Jam-Filled Oat Thumbprints photo
Print Recipe Save it for later

Blackberry Jam-Filled Oat Thumbprints

These Blackberry Jam-Filled Oat Thumbprints are chewy, buttery, and bursting with sweet, tangy jam. Perfect for sharing and easy to make!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Cookies, Easy, Jam, Oats, Quick
Servings: 24 servings

Ingredients

  • 1 cup rolled oats for chewy texture and wholesome flavor
  • 1 cup all-purpose flour base that holds everything together
  • 1/2 teaspoon baking powder to add a light lift and softness
  • 1/4 teaspoon salt enhances all the flavors
  • 1/2 cup unsalted butter softened, key to rich, tender cookies
  • 1/2 cup brown sugar adds moisture and a deep caramel note
  • 1/4 cup granulated sugar balances sweetness and helps with texture
  • 1 teaspoon vanilla extract for warm, aromatic flavor
  • 1/2 cup blackberry jam for filling, bursting with fruitiness

Instructions

  • In a medium bowl, whisk together the rolled oats, all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.
  • In a large mixing bowl, cream the softened unsalted butter with the brown sugar and granulated sugar using an electric mixer or whisk until light and fluffy, about 3 to 4 minutes.
  • Stir in the vanilla extract into the creamed butter and sugar mixture.
  • Gradually add the dry oat and flour mixture into the wet ingredients, mixing on low speed or folding gently until the dough comes together, thick and slightly crumbly but holding shape.
  • Portion dough balls roughly 1 tablespoon in size onto a baking sheet lined with parchment paper, spacing about 2 inches apart. Press an indentation into the center of each dough ball using your thumb or the back of a teaspoon.
  • Spoon about 1/2 teaspoon of blackberry jam into each indentation, being careful not to overfill.
  • Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until edges are golden and jam is set but not bubbly.
  • Remove cookies from oven and cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Baking sheet lined with parchment paper
  • Spoon or small cookie scoop
  • Teaspoon or thumb

Notes

  • Use softened butter, not melted, to prevent spreading and keep cookie texture perfect.
  • Don’t overfill thumbprint indentations to avoid jam spilling during baking.
  • Store cookies in an airtight container with parchment paper between layers to prevent sticking.
  • Substitute gluten-free flour blend to make these cookies gluten-free.
  • Try different berry jams like raspberry or strawberry for variety.