By Carly Foster
My mother-in-law (my kids’ Grammie) doesn’t bake very often, but when she does, it’s often these delicious jam sandwich cookies. They taste so good dunked in tea that I usually hide at least half of them in a secret part of the freezer away from the rest of my family. The cookies are crispy when they’re cooked, but once you add the jam in the middle, they’re soft and chewy – and spreading the jam is a great kid activity. I think they’d be a delightful treat for a special someone on Valentine’s or Family Day.
3/4 c butter, softened
1 c lightly packed brown sugar
1/2 c granulated sugar
2 tbsp water
2 tsp vanilla
2/3 c all purpose flour
3/4 tsp baking soda
1/2 tsp cinnamon
3 c quick cooking oatmeal
1 1/2 c raspberry jam*
Preheat oven to 350F. Cream butter, sugars, egg, water and vanilla together until light and fluffy. Combine flour, baking soda and cinnamon. Add to creamed mixture, beating gently until blended. Stir in oats.
Drop dough by small spoonfuls onto greased baking sheets. Bake 10-13 minutes, or until edges are golden brown. Cool completely.
Spread jam on flat side of half the cookies. Put another cookie on top to form a sandwich.
Makes approximately 32 sandwich cookies. They freeze great!
*Substitute your favourite flavour jam if desired.