Kentucky Oatmeal-Jam Cookies
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 114
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 5
- Sodium
- 25
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
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
- HEAT oven to 350 degrees F. Spray baking sheets with no-stick cooking spray.
- COMBINE shortening, sugar, jam, egg, buttermilk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
- 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.
- DROP 2 tablespoonfuls of dough in a mound on baking sheet about 3 inches apart. Top each with pecan half, if desired.
- BAKE 15 minutes or until set. Cool for 2 minutes on baking sheets. Transfer to cooling racks to cool completely.