Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter and sugars together until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Gradually add dry ingredients to the butter mixture until combined.
Stir in the rolled oats until the dough is fully mixed.
Scoop heaping tablespoons of dough onto the baking sheets, spacing about 2 inches apart.
Use your thumb or a spoon to make a small well in the center of each dough ball.
Fill each well with about 1/2 teaspoon of jam (don’t overfill, or it may leak).
Bake for 10–12 minutes, or until the edges are golden brown and centers are just set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
📝 Tips
Use thicker jams (not jelly) to prevent too much spreading.
Try different flavors like fig, blueberry, or peach depending on the season.
Add chopped nuts or shredded coconut to the dough for extra texture.
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