Oatmeal Walnut Blueberry Thumbrpint Cookies

Cooked up on August 8, 2012

Filed under: baking, cookies, dessert, summer, under 1 hour, vegetarian

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Yes, that’s a mouthful, and so are these cookies.

 

Remember that jam from earlier this week? Well, I made 2 lbs. of blueberries worth, because I was looking ahead to making these.

I have to admit, sometimes I crave something besides the traditional butter cookie dough (cooked, that is – I could never eat enough raw cookie dough). This dough has oatmeal and is rolled in walnuts – just enough to make the texture a lot more interesting!

This week has been really crazy at work. We are preparing for an enormous event – we’re talking 7,000 people! It’s Saturday. It will be exciting and great for the girls. It will be hard to get all of my blog posts prepped, though. Next week might be a little wonky!

Here’s what you need for these cookies. I found the recipe on Epicurious, but I’m not getting a 404 to that page now. :( I know these are the ingredients, though!

1 1/4 cups walnuts
1 1/4 cups quick oats
1 cup all-purpose flour
1/4 tsp salt
8 tbsps unsalted butter (softened)
6 tbsps. cup vegetable shortening (solid)
1/2 cup dark brown sugar (firmly packed)
1 egg yolk
1 1/2 tsps vanilla extract
1/2 cup blueberry jam, approximately

Using your food processor, grind the walnuts into crumbs – about the size of bulgur wheat. Place the crumbs on a plate or in a bowl and set aside.

Cream the butter, shortening and brown sugar in your stand mixer, using the paddle attachment. Add the egg yolk and vanilla, and continue to mix until light (not very long).

Next, add in the flour and salt, and use your spatula to scrape down the sides of the bowl. Fold in the oatmeal last.

Use a cookie scoop or your fingers to create approximately 1-inch balls of cookie dough, and then roll them in the ground-up walnuts. Place on a cookie sheet with about an inch, inch and a half of space in between. These cookies will spread some, but not a ton.

Use your thumb to make a depression in the middle of the 1-inch dough ball. Spoon about 1/2 to 1 tsp. of jam into the indentation you’ve made. Bake at 350 for 10-15 minutes. As always with cookies, do NOT overcook.

I made these cookies on Sunday and they are still soft! They made an excellent dessert this evening after our homemade pizza.

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