I love oats and oatmeal, they are always satisfying and create great moist chewy cookies.Taking inspiration from some old cookbooks while I was visiting my mom I devised this spin on oatmeal cookies. I figured if oatmeal cookies, especially oatmeal thumbprint cookies with jelly, why wouldn’t oatmeal mini-pies be even better! Also, adding in some chopped walnuts and almond extract really amps up the flavor!
I won’t lie, these min-pies do take a little extra effort, you do need to chill the dough and cut out the halves carefully as the dough can get sticky and fragile. It’s also important to let them cool on the baking sheet, but once they’re cool they store and freeze well.
Warning, these mini-pies are addicting. Everyone who tried these loved them and was eager for seconds! They are a great dessert with whipped cream or as breakfast with a nice cappuccino. I took them to work for breakfast and it was a great morning treat!
Raspberry Oatmeal Walnut Mini-Pies
Ingredients
Ingredients:
- 1 Cup or 2 Sticks of butter
- 1 ½ Cups firmly packed brown sugar
- 2 Eggs
- 2 Teaspoons almond extract
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon salt
- ½ Teaspoon baking soda
- 2 ½ Cups quick oats not instant or old fashioned
- 1 Cup finely chopped walnuts
- 1 Jar (12 oraspberry jam
- Granulated sugar for sprinkling
Instructions
Directions:
- Combine butter and sugar in a large bowl, Beat at medium speed until well mixed. Beat in eggs and almond extract.
- In a separate bowl combine flour, baking powder, salt and baking soda
- Mix the flour mixture into the creamed butter and sugar until just blended. Then Stir in the oats and walnuts
- Cover and refrigerate for at least one hour
- Pre-heat oven to 350 degrees and lightly grease a baking sheet or line with parchment paper
- Roll out ½ of the dough at a time to about ¼ inch thickness on a floured surface. Using a 2 ½-inch (or desired size round cookie cutter cut out cookie rounds
- Once finished place 1 teaspoon of raspberry jam in the center of ½ of the cookie rounds. Place the other half of the rounds on top of the jam halves and press the edges with a fork to seal. Using a sharp knife prick the center of each cookie making an “x” shape
- Sprinkle each cookie with sugar. Place cookies on baking sheet 1 inch apart as they will expand!
- Bake for 12 - 15 minutes or until lightly browned. Cool 2 minutes on the baking sheet as initially they are a bit fragile. Remove to a cooling rack
