| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | about 40 cookies |
Ingredients
- Nonstick cooking spray
- 1 cup unsalted roasted peanuts
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup of your favorite jelly (I like grape)
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
- Pulse the peanuts in a food processor until they are a fine meal. Add the oats, flour and salt and process until blended. Transfer to a bowl. In the food processor, combine the butter and sugar and process until light and fluffy. With the motor running, add the egg and vanilla. Process until smooth. Add half of the dry ingredients back into the processor and pulse to combine. Add the remaining half and pulse again until combined.
- Drop the cookie dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies. Use your thumb to make a thumb print in each cookie.
- Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack.
- Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 96 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 11 mg |
| Sodium | 20 mg |
Reviews
Terrible. Ditto on making half the amount and on them being dry.
This are our one our favorite cookies for years!
These worked out well for me. I didn’t have peanuts, so I used cashews. They were salted and were not roasted. I reduced the salt in the recipe by half, because they were salted.*
I agree that the dough came together well in the food processor, and also that creaming butter/butter and sugar in my model is less than ideal. After scooping the dough – I use a Pampered Chef cookie dough scoop – I had 24 cookies of a reasonable size. Not too big, not too small. I made the thumbprints and set the cookies in the freezer for 5 minutes to firm up the dough. Then I added the blueberry preserves before baking. (I like the jelly to cook into the dough a little, and form a bit of a skin so it seems like part of the cookie. It might also make the cookies less dry.)
The magic time for me was 12 minutes, and that was with chilled dough, so I can see it taking less time for others, especially those who made smaller cookies. As soon as the edges showed a little color I took them out and let them cool on the silicone sheet liners. They were perfectly golden on the bottom and taste great.
*I had not read the comments or I might not have bothered reducing the salt, but I did not notice a deficiency of salt in the final product.
So, I was going to give this recipe one star, because the first batch (10 minutes) was super dry and the cookies lacking something. Mainly moisture and some salt?? Second batch I baked for 8 mins and they were a lot more moist and tasty. Still needs more salt or something.
I’m disappointed in these cookies…the recipe may not be accurate,it does not make nearly 40 cookies.I bake a lot and don’t overmix my dry ingredients,I found these very dry
Very good and very easy. I only got about 26 cookies out of the recipe and made them average size. They weren’t large cookies. I am paleo so switched out the flour for g.f. flour and used 1/2 cup coconut palm sugar instead. I filled them with homemade raspberry preserves. Look like jewel cookies and tasted fantastic. Lovely cookie for Christmas.
Good recipe overall, very simple. I used raspberry jam and they tasted great. I found it made closer to 30 cookies, and they took 16-18 minutes to bake, but that could just be my oven. They come together fairly easily in the food processor (making it just barely short of a one-bowl recipe!), though in my model it’s a little hard to get the butter and sugar creamed without having to scrape down the sides every few seconds.
I added the jam before baking the cookies; I wanted it to be a little more solid so they would last longer. From what I’ve found with other thumbprint cookie recipes, it’s totally up to you whether you want to add it before or after.
Also, next time I make these I’m definitely going to double the salt and add a little extra vanilla.
I added the jam before baking the cookies; I wanted it to be a little more solid so they would last longer. From what I’ve found with other thumbprint cookie recipes, it’s totally up to you whether you want to add it before or after.
Also, next time I make these I’m definitely going to double the salt and add a little extra vanilla.
Me and my kids made these today. They are so good.