Recipe: Raspberry-Ginger Oatmeal Thumbprints
Makesabout 36 cookies
If you have a soft spot for oatmeal cookies and a particular fondness for ginger in baked goods, this recipe is for you. With chunks of candied ginger throughout and a sweet, jammy thumbprint center, these are classic oatmeal cookies with the volume turned up.
Give Oatmeal Cookies a Major Upgrade
These thumbprints are basically your favorite classic, chewy oatmeal cookie, upgraded with a fruit-filled, sweet-and-spicy twist. The dough gets a double dose of ginger from the ground spice and chopped-up pieces of candied ginger. After they’re rolled into balls and pressed at the enter, each cookie is filled with a dollop of raspberry jam.
Also, unlike most versions of oatmeal cookies that simply use all-purpose or whole-wheat flour, this one starts with a quick batch of DIY oat flour made in the food processor, spice grinder, or blender. It’s an extra step that’s well worth it for the delicious nutty flavor that sweeps through each bite.
Makesabout 36 cookies
- 3 1/2 cups
old-fashioned rolled oats, divided
- 1 1/2 cups
- 1 1/2 teaspoons
- 1/2 teaspoon
- 2 sticks
(1 cup) unsalted butter, at room temperature
- 3/4 cup
packed light or dark brown sugar
- 3/4 cup
- 2 teaspoons
- 2/3 cup
candied ginger, finely chopped
- 1/3 cup
Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Place 1/2 cup of the oats in a food processor fitted with the blade attachment, high-speed blender, or spice grinder. Process until the oats are finely ground. Transfer to a medium bowl.
Add the all-purpose flour, remaining 3 cups oats, ground ginger, and salt and whisk to combine; set aside.
Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 1 minute.
Add the eggs one at a time and beat thoroughly after each addition, scraping down the sides of the bowl if needed. Beat in the vanilla. With the mixer on low speed, slowly add the flour mixture and beat until just incorporated. Fold in the candied ginger.
Using a spoon or cookie scoop, measure about 1 tablespoon of dough from the bowl. Roll between the palms of your hands to form a ball and place on a baking sheet. Continue scooping and rolling, spacing the dough balls about 2 inches apart, until you have 12 on each baking sheet. Use your thumb to press down on the center of the ball of dough. Fill each with about 1/2 teaspoon of jam.
Bake for 5 minutes. Rotate the baking sheets between racks and from front to back, then continue baking until the cookies are set but still soft, 3 to 4 minutes more.
Cool the cookies on the baking sheets for 1 to 2 minutes. Use a flat spatula to transfer the cookies to a wire rack to cool completely. Let the baking sheets cool completely and bake the remaining dough (you can reuse the parchment paper).
- Make ahead: The cookie dough can be refrigerated for several days before baking. It can also be scooped out onto baking sheets, pressed with a thumbprint, frozen solid, and stored in resealable freezer bags in the freezer for several months. Frozen cookies can be filled with jam and baked straight from the freezer, but may need 1 to 2 minutes extra baking time.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.