What a crazy weekend! Is everyone else in the full fall swing yet? This time of year makes me crave cookies and comfort food. So this week I’m going to be sharing this cookie recipe (a new concoction I just came up with), a cookie round-up, and I’ll be ending the week with a comfort food the whole family can appreciate using everyone’s favorite brand of soup!
Oatmeal Thumbprint Cookies
- 1 1/2 cups coconut oil (can be substituted with butter or margarine)
- 3 1/2 cups flour
- 2 cup of brown sugar
- 1/2 honey
- 2 eggs
- 2 tsp. baking powder
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 4 cups oats (I used old fashion)
- 1 pint of apple butter, jelly, or jam of your liking
Preheat oven to 375 degrees Fahrenheit. Mix half of the flour with the coconut oil, sugar, honey, eggs, baking powder, vanilla, baking soda, and cinnamon. After it’s combined add in the remaining flour followed by the oats.
Roll into 1 inch balls, mine might have been closer to 1 1/2 inches, place on an ungreased cookie sheet about 2 inches apart, and then carefully push your thumb into the centers to create an indention. Fill with about a teaspoon of butter, jam, or jelly.
Bake for 12 minutes or until bottoms are just brown. Remove from cookie sheets and cool on a wire rack.