PB&J oatmeal cookies

Oh my gosh!!! These were a HIT!

I used this recipe for the peanut butter oatmeal cookie: http://bakingbites.com/2010/05/peanut-butter-oatmeal-cookies/

but wanted to somehow add the jelly, so I took a small tip from Martha Stewart (http://www.marthastewart.com/316916/peanut-butter-and-jelly-thumbprints) about thumbprint cookies,

took the cookies out of the oven after 10 minutes,

pressed little spaces into the top with the bottom of a wooden spatula,

put them back in the oven for 5ish more,

and then added in some 30-second pan-heated jam into the little indents after taking them out for good.

And they cooled into a total crowd favorite.

YAY.

=)

P.S. I realized that with PB cookies, the tops of the cookies won’t ever truly brown. Once the edges get significantly brown-looking, they’re probably good to leave the heat. The peanut butter keeps the tops from ever truly browning.

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