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I had a hankering for creatin’ this weekend. Earlier this week I posed the question on the Wanna Be A Country Cleaver facebook page, whether I should bake a hazelnut chocolate cheesecake or these blackberry oatmeal rounds. The blackberry oatmeal rounds won by an astounding margin. Maybe all this winter weather got people dreaming of summer and fresh blackberries, I know it sure got me in that mindset.
For your grocery list, throw in –
~ 1/2 tsp salt
~ 1/2 tsp baking powder
~ 1/4 tsp ground nutmeg
~ 1/4 tsp cinnamon
~ 1/2 tsp. vanilla extract
~ 2 sticks, softened unsalted butter
~ 1 c. packed brown sugar
~ 1 c. sugar
~ 2 large eggs
~ 3 c. old-fashtioned oats
~ 1 jar blackberry jam
In a medium bowl, whisk all of the dry ingredients together and set aside.
In your handy dandy mixer, blend sugars and butter together until smooth.
Add in 1/2 tsp vanilla. (I like vanilla not matter what sweet baked recipe I am making. I dunno what it is, so I just added a little in for fun.)
And don’t forget your two eggs. Beat in one at a time, leaving about 30 seconds in between each addition.
Slowly add in your flour
mixture 1/2 c. at a time, mixing throughly in between.
Last but not least, your three cups of oatmeal! It is half of the whole point of this recipe after all!
When all ingredients are mixed, cover and put in fridge for about an hour to stiffen up the dough and making it easier to handle.
In the mean time, grab a mini-cupcake tin and some baking Pam for the next steps.
When you’re ready to bake preheat your oven to 350 degrees.
Make 1 inch round balls of the oatmeal dough in your hands.
With the back of a teaspoon press a divot into the ball, where a nice little dollop of jam will go.
See, little divot!
And there’s the jam. Fold the edges up and recreate the little dough ball. When complete, place the filled dough balls into the mini-cupcake tin and bake for 13 minutes.
Let them cool in the tin for about 5 minutes, so you don’t burn your phalanges off. That’s the kinda girl I am.
These are yummy, chewy and have an aire of summer about them. Cook ’em up and enjoy!
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