Updated: Feb 1
Carrot Cake Jam Oatmeal Cookies Recipe
1 cup (2 sticks) unsalted butter, softened,
1/2 cup brown sugar (light or dark), packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 cups raisins
1/2 cup chopped walnuts, optional
3 cups rolled oats (old fashioned or quick)
8 oz jar of Barbara’s Kitchen Carrot Cake Jam
Preheat the oven to 350°F
Grease two large cookie sheets or line with parchment paper
In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, for about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract
Mix flour, salt, baking soda, cinnamon, and nutmeg together in a medium bowl.
Stir the dry ingredients into the butter-sugar mixture.
Stir in the raisins and nuts.
Stir in the oats and ½ the jar of Barbara’s Kitchen Carrot Cake Jam
Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. Note that the cookies will seem underdone and lightly colored everywhere but the edges. That's okay, they will firm up as they cool.
Cool for 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.