I have been making these cookies for years and was given the original recipe, by a lady from my church. Marion was famous for her delicious baked goods, most particularly her tarts. She served these cookies to Rob and me once when we visited her home and I Have been making them since.

The original recipe was a basic oatmeal recipe with a thumbprint for the jam and a small clump of cookie dough on top. They are delicious just like that, but I have recently made a couple of changes which I will highlight in the recipe below.

1 cup room temperature butter.

1 cup dark brown sugar

1/2 cup white sugar

1 tsp. Pure Vanilla

2 eggs

2 1/2 cups all purpose flour

1 1/2 cups old fashion rolled oats

1 tsp baking Soda

1 tsp salt

Raspberry or strawberry jam

*1/2 cup currants

*1/2 bittersweet chocolate chips

In bowl of electric mixer, place room temperature butter and mix on medium until soft. Stop mixer and scrape sides of bowl. Add two sugars and continue to mix, stopping to scrape bowl several times until incorporated. Add eggs and mix. Add dry ingredients and give a quick, short mix. Add currants and chocolate chips if you choose to.

Line cookie sheet with parchment and make cookie “piles”. (I have never had success with cookie scoops) make the cookie piles 1 heaping TBLSP. Flatten slightly into a nest shape and make a hole for the jam. It does not need to be perfect. Fill hole with 1tsp jam and cover loosely with a blob ( you get what I mean, right?) of dough. Please don’t crowd your pan. There should be two inches between pre-baked cookies.

Bake in preheated 350 oven for 12 minutes or until cookies look golden and are starting to get brown on the edges. Do not over bake. Allow to cool for five minutes (if you have the wherewithal) and enjoy with your favourite drink, be it coffee, tea or milk.

Enjoy