The jam filling in these chewy Oatmeal-Cranberry Thumbprint Cookies is made from lingonberries, a relative of cranberries that is not quite as tart.
Oatmeal-Cranberry Thumbprint Cookies
2016-08-05 02:56:25
Yield: 68 cookies • Preparation: 30 minutes • Bake: 5 minutes
Ingredients
- ½ cup salted butter, softened
- ¾ cup firmly packed light brown sugar
- ¼ cup whole buttermilk
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ cups quick-cooking oats
- ½ cup chopped dried cranberries
- ¾ cup jarred lingonberries stirred with sugar, such as Roland
Instructions
- Preheat oven to 400°.
- Line several rimmed baking sheets with parchment paper. Set aside.
- In a large bowl, combine butter and brown sugar. Beat at high speed with a mixer until light and fluffy. Add buttermilk, beating until incorporated. Add egg, beating until incorporated. Set aside.
- In a medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg, whisking to blend. Add flour mixture to butter mixture, beating until incorporated.
- With mixer running at low speed, add oats and cranberries, beating until incorporated.
- Using a levered 1-teaspoon scoop, drop cookies onto prepared baking sheets.
- Bake until edges of cookies are golden brown, approximately 5 minutes. While cookies are still warm, using a small rounded measuring spoon, make a depression in centers. Transfer to wire cooling racks, and let cool completely.
- When ready to serve, fill centers with lingonberries.
Notes
- • Cookies can be baked a week in advance and frozen in an airtight container. Let thaw completely before filling.
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