Oatmeal Thumbprint Cookies

This post should have come out earlier. I came up with this recipe last week when I was feeling down and defeated hearing all the terrible events taking place around the world. Baking these cookies was my way of overcoming a sudden sadness that seemed to cocoon me. Somehow, working with my hands has always been therapeutic for me.

I actually wrote a long rant post that day, but didn’t want to bore you guys with it. But thankfully, putting my thoughts in words proved cathartic and I decided that pretty cookies like these deserved to be shared with all.

I used my trusty oatmeal cookie recipe to make thumbprint cookies. I was in no mood to look for any new recipes that day, and I am glad this recipe worked. These cookies are way healthier than traditional thumbprint cookies because they have oats, of course.

I filled some with my favorite apricot spread, some with good ol’ Welch grape jelly and a few with nutella, for the little chocolate lover in the house.

And once they were baked, I busied myself with trying to photograph them. I needed to share this. I am no artist and have never looked at my work that way before. But for a brief time that day, I clearly felt what it must feel like to be one. I was so aware of working with my hands, trying to empty my heart of sadness, channeling all that into creating something beautiful.

But these cookies are way more delicious than I could do justice in the pictures.

These cookies are a real delight for anyone watching their diet during the Holidays. It is also extremely easy to make them entirely gluten-free. Just replace the AP flour with a bit of oat flour and the butter with coconut oil or vegetable oil. Also make sure the jam and chocolate spread used are entirely gluten free and you have a delightful, completely gluten-free treat for Christmas.

OATMEAL THUMBPRINT COOKIES

You will need: (Makes 3 dozen cookies)

• Oatmeal (quick cooking variety) – 3 cups
• All purpose flour – 1 cup
• Baking powder – 1 tsp
• Salt – 1/2 tsp
• Butter – 1/2 cup, at room temperature
• Brown sugar – 1/2 cup
• Sugar – 1/2 cup
• Eggs – 2, large
• Vanilla extract – 1 tsp
• Jam, fruit jelly, spread or chocolate spread –  a few tablespoons, for the filling

How to:

• Whisk oats, flour, baking powder and salt together in a bowl and keep aside.
• In a mixing bowl, cream the butter and sugars on medium speed for 2 minutes.
• Add the eggs and vanilla extract and beat till nice and fluffy, a minute or so.
• Add the dry ingredients and mix till nicely incorporated. Chill the dough for at least half an hour.
• Pre-heat the oven to 325 deg.F and line baking sheets with foil or parchment paper.
• Make little balls from the dough, around a tablespoon worth each and make a small indentation in the centers with your finger or a small spoon. Fill the indentations with jam, fruit spread or chocolate spread. Place cookies 2 inches apart on cookie sheet.
• Bake for 12-15 minutes or till the cookies are just set and lightly golden at the edges.
• Cool in the sheet for a couple of minutes, then remove and cool completely on a wire rack. Store in an airtight container.

Notes:

• Replace AP flour with oat flour for an entirely gluten free recipe.
• If you also need to make them dairy free, simply replace the butter with vegetable oil or coconut oil. Coconut oil and oatmeal goes exceptionally well in baked goods.

These oatmeal thumbprint cookies just might be the easiest and healthiest Christmas treats ever! Do try this and let me know how you like it.

The day we look forward to the most each year is almost here and let me end this post with a prayer. Dear Lord, as we celebrate the miracle of Your birth, I pray, mold us with Your thumbprint and fill our hearts with joy.

Merry Christmas everyone.

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