Kentucky Oatmeal-Jam Cookies

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  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 3 dozen cookies
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Ingredients

Crisco® Original No-Stick Cooking Spray

1/2 cup Crisco® Butter Flavor All-Vegetable Shortening

or 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

3/4 cup sugar

1/2 cup Smucker's® Seedless Strawberry Jam

1 large egg

1/4 cup buttermilk

1 tsp. vanilla extract

1 cup Pillsbury BEST® All Purpose Flour

1/2 cup unsweetened cocoa powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1 1/2 cups quick rolled oats

1/2 cup raisins

1/2 cup chopped pecans (optional)

24 pecan halves (optional)

Directions

  1. HEAT oven to 350 degrees F. Spray baking sheets with no-stick cooking spray.
  2. COMBINE shortening, sugar, jam, egg, buttermilk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
  3. COMBINE flour, cocoa, cinnamon, baking soda, nutmeg and cloves in medium bowl. Add to creamed mixture. Beat at low speed until blended. Stir in oats, raisins and chopped nuts.
  4. DROP 2 tablespoonfuls of dough in a mound on baking sheet about 3 inches apart. Top each with pecan half, if desired.
  5. BAKE 15 minutes or until set. Cool for 2 minutes on baking sheets. Transfer to cooling racks to cool completely.