Sticky gooseberry jam makes these oatmeal cookies even chewier. And everyone knows that a chewy oatmeal cookie is the best oatmeal cookie.
This month’s Creative Cookie Exchange challenge was to use produce that we each have in abundance, wherever we are living right now. The UAE still grows a few things this time of year like okra and eggplant but I just didn’t see using either of those in a cookie. I decided to be adventurous and try a fruit that I had never cooked or baked with before, gooseberries, which are abundant in the United Kingdom this time of year, and are brought in to the UAE in prodigious quantities, at least in my local supermarket. A little research revealed that most gooseberries are too sour to eat uncooked without added sugar, so jam seemed like the logical answer. I’ll share the jam recipe at some point, but meanwhile, feel free to use whatever jam you’ve got handy for these great cookies. Something marmalade-ly with little chunks of fruit would get you closest to the taste of these made with my tartly sweet gooseberry jam.
I’d also like to point out that, despite their stickiness, clean up was a breeze thanks to my new silicone mats, a gift of the folks at Kitchen Executive Chef who are trying to spread the word about their great new product. Unfortunately, the mats are out of stock at Amazon right now but, according to a post on their Facebook page, they will be back in stock in just a few weeks.
For the cookie dough:
1/2 cup (firmly packed) or 100g brown sugar
1/3 cup or 70g granulated sugar
1/2 cup or 115g butter, softened
1/4 cup or 80g gooseberry or your favorite jam
1 tablespoon milk
1 cup or 125g flour
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup or 100g uncooked quick rolled oats
For topping: 1/2 cup or 160g gooseberry or your favorite jam
Cream your butter with the two sugars then add in the jam and mix well.
Add in the flour, baking powder, baking soda and salt and beat until smooth.
Add in the oats and beat until well mixed. Chill the dough for half an hour in the refrigerator.
When you are ready to bake, preheat your oven to 350°F or 180°C degrees and grease a cookie sheet or line it with a silicone mat.
Drop one tablespoon scoopful at least two or even three inches apart on your prepared cookie sheet. These cookies are going to spread out.
Dip your thumb in some water and press an indentation in the top of the scoop.
Spoon in a half a teaspoon or so of the jam.
Bake 8-10 minutes, or until light brown. For chewy cookies, do not over bake!
These are fabulous with a cold glass of milk. Enjoy!
Check out all the fabulous recipes my Creative Cookie Exchange friends have made with summer's bounty!
- Blueberry Pecan Rugelach from Karen's Kitchen Stories
- Breskvice (Jam Filled, Peach Shaped Cookies) from Spice Roots
- Cherry Viennese Sandwich Cookies from Magnolia Days
- Chocolate Chip Oatmeal Cookies with Zucchini and Almond from The Spiced Life
- Jammy Gooseberry Oatmeal Cookies from Food Lust People Love
- Lemon Blueberry White Chocolate Cookies from Hezzi-D's Books and Cooks
- Lemonade Poppy Seed Linzer Cookies from Made with Love
- Nectarine Drop Cookies from A Baker's House
- Raspberry Crumble Cookie Bars from From Gate to Plate
- Rhubarb Shortcake Cookies from Rhubarb and Honey
The Creative Cookie Exchange theme this month is Creative Uses for Summer's Bounty! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month!