Mincemeat Oatmeal Thumbprint Cookies
These Mincemeat Oatmeal Thumbprint Cookies are a chewy oatmeal cookie with a delicious mincemeat centre. A festive and tasty Christmas cookie!
Servings 24 cookies
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups quick oats
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- premade mincemeat See tips!
Instructions
- Preheat your oven to 350 degrees F.
- Using a stand mixer cream together the butter and sugars until smooth.1/2 cup butter, 1/2 cup granulated sugar, 1/2 cup brown sugar
- Add the egg and vanilla, mix well.1 large egg, 1/2 tsp vanilla extract
- In a separate bowl combine the oats, flour, salt, baking powder and baking soda.1 1/2 cups quick oats, 1 cup all purpose flour, 1/4 tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp baking powder, 1/2 tsp baking soda
- Then the flour mixture to the butter mixture and combine.
- Let the dough rest in the fridge for at least 30 minutes. I do this so the cookies don't spread out too much.
- After the cookie dough has rested roll it into generous 1 inch balls, and press your thumb down in the centre making a dent big enough to hold a generous teaspoon of mincemeat.
- Add a generous teaspoon of mincemeat to the little indent you made.premade mincemeat
- Bake for 12 minutes. The cookies are done when the edges are slightly golden brown.
- When the cookies are done baking let them rest on the baking sheet for 5 minutes, then move to a baking rack to cool completely.