Molasses-oatmeal cookies make a yummy after-school treat

Published 8:37 pm Sunday, January 24, 2010

Have a rich molasses oatmeal jammie waiting for your hardworking students when they come home from school.

Molasses oatmeal jammies

1/2cup (1 stick) butter, softened

1cup granulated sugar, plus 1 cup for rolling

1egg

1/2cup molasses

1tablespoon vanilla extract

2cups all-purpose flour

1teaspoon salt

11/2teaspoons baking soda

1cup rolled oats

110-ounce jar apricot jam

In a large bowl, use an electric mixer to beat the butter and the 1 cup of sugar until light and fluffy. Add the egg, molasses and vanilla. Mix until combined. Set aside.

In a small bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the butter-sugar mixture and beat until thoroughly combined. Add the oats, then mix again. Refrigerate the dough for at least 1 hour to make it easier to handle. Toward the end of chilling, heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicon baking mat. Fill a shallow bowl or pie pan with the 1 cup of rolling sugar. Scoop the cookie dough using a tablespoon or a cookie scoop. Roll each ball in the sugar, then arrange them on the prepared baking sheet leaving a couple inches between the cookies for spreading.

Use your thumb to dimple the center of each cookie, then fill the depression with a bit of apricot jam. Bake for 10 to 12 minutes. Transfer to a wire rack to cool. Store in a single layer in an airtight container. Makes 36 cookies.

Associated Press