Oatmeal Jim Jams Recipes

Steps:

• Preheat over to 350.
• Grease a 9x13 baking pan.
• In a large mixing bowl, cream margarine and sugar.
• Add remaining ingredients except for jam and mix well.
• Pat three-fourths of dough into bottom of pan.
• Spread jam evenly over top of dough.
• Crumble remaining dough over jam.
• Bake 30 minutes. Cool in pan, then cut onto 2 inch squares.

Steps:

• Unroll 1 refrigerated piecrust onto a parchment paper-lined baking sheet. Spread with 3/4 cup strawberry jam, leaving a 1/2-inch border. Mix 3/4 cup each oats and flour, 6 tablespoons melted butter, 1/3 cup brown sugar, 1/4 cup granulated sugar and a pinch of salt; squeeze into clumps and drop over the jam. Bake at 450 degrees F, 15 minutes. Let cool and cut into squares.
• SERVES 14; Calories: 210; Total Fat 8 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 32 grams; Sugar: 17 grams Fiber 1 grams; Cholesterol: 13 milligrams; Sodium: 74 milligrams

Steps:

• 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.

Steps:

• Stir yogurt, oats, strawberry jam, and chia seeds together in a covered jar or container. Cover and refrigerate 8 hours to overnight.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

Steps:

• In a large mixing bowl cream the butter.
• At medium speed of mixer gradually add the 1 cup of brown sugar beating until light and fluffy.
• In another bowl combine oats, flour, soda, and salt; stirring well to combine ingredients.
• Alternatley add dry ingredients and buttermilk to creamed mixture.
• Beginning and ending with flour.
• Using a tablespoon drop dough onto ungreased cookie sheets.
• Bake cookies at 350* for 12 to 15 minutes.
• Let cookie cool slightly before removing to wire racks to finish cooling.
• To make cookie filling combine chopped dates or raisins with 3/4 cups sugar, boiling water and vanilla in a small saucepan.
• Cook over low heat;stirring constantly until mixture has thickend.
• Take pan from heat and let filing cool.
• Spread filling over half of cooled cookies topping with the remaining cookies.

Steps:

• To make the sour milk, mix the milk and lemon juice together in a small bowl and set aside until needed.
• Preheat the oven to 350 degrees.
• In a large bowl add the flour, baking soda, salt, oats, cinnamon and brown sugar together.
• Next add the melted butter and shortening, mixing lightly.
• Lastly, slowly add in the sour milk, making sure to mix well.
• Chill the dough for 1/2 hour.
• Then on a lightly floured board, roll to 1/4 inch thick.
• Cut the dough using a 2" round cookie cutter. Make sure to have an even number of cookie rounds.
• Place a spoonful of jam in the center of the cookie, then top with another cookie.
• Make sure to lightly press the edges together.
• Roll the cookie edges in the ground nuts.
• Place on a lightly greased cookie sheet and bake in a 350 degree oven for 10 - 12 minutes.

Steps:

• Cream together margarine and brown sugar. Beat in egg, molasses until fluffy.
• Add soda with water, salt and vanilla.
• Stir in eough flour to make a stiff dough for rolling.
• Roll out 1/8th inch thick and cut into circles. (about 1 1/2 inches across).
• Bake at 350*F for 8 to 10 minutes.
• Cool on wire racks.
• When cool put together in pairs with jam in the middle.

Steps:

• In a large bowl, cream the butter. Add the brown sugar and granulated sugar, and beat until light and fluffy. Beat in the egg and then the vanilla.
• Sift or stir together the flour, baking soda, and cream of tartar. Gradually add the dry ingredients to the creamed mixture, stirring just until blended. Divide the dough in half, wrap it in waxed paper, and chill it for at least 3 hours.
• Working with 1 portion at a time, roll the dough out to the thickness of 1/4 inch (5mm) or less. With a 2 1/2 inch (7 cm) round cutter, cut out the cookies. With a very small round cutter, cut a hole out of the centre of half of the cookies. With a metal spatula, transfer the rounds to ungreased baking sheets, spacing them about 1 1/2 inches (4 cm) apart.
• Bake the cookies in a 375°F oven for about 8 minutes, or until lightly browned. Let the cookies cool on wire racks.
• Sprinkle icing sugar on the cookies with the holes. Spread the whole cookies with jam and top each with a sugared cookies.