Ingredients:

  • ¼ cups All-Purpose Flour (150g)
  • ½ cups Rolled Oats (135g, old-fashioned)
  • teaspoon Baking Soda
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, softened (113g)
  • ¾ cup Brown Sugar, packed (150g)
  • ¼ cup Granulated Sugar (50g)
  • Large Egg, room temperature
  • teaspoon Vanilla Extract
  • ½ cup Creamy or Crunchy Peanut Butter (128g)
  • ½ cup Strawberry or Raspberry Jam/Jelly (140g)

Instructions:

  1. Whisk together the flour, rolled oats, baking soda, cinnamon, and salt in a medium bowl. Set aside.
  2. In a large bowl using an electric mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the egg and vanilla extract until just combined. Mix in the peanut butter until it is fully incorporated into the batter.
  4. Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined. Do not overmix.
  5. Wrap the dough tightly and chill in the refrigerator for at least 30 minutes to prevent excessive spreading during baking.
  6. Preheat your oven to 350°F (175°C). Line two standard baking sheets with parchment paper or silicone mats.
  7. Scoop the dough (about 1.5 tablespoons per cookie) and roll into balls. Place on the prepared sheets and gently flatten each ball slightly.
  8. Use your thumb or the back of a small spoon to create a small, shallow well in the centre of each flattened dough disc.
  9. Spoon about ½ teaspoon of jam into the well of each cookie. Be careful not to overfill.
  10. Bake for 12–15 minutes, or until the edges are set and lightly golden brown. The jam centres will remain glossy.
  11. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.