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Oatmeal Jam Drops


2/3 cup soft margarine
3/4 cup firmly packed brown sugar
1 egg, beaten
1 tsp. vanilla
2 tsp. vinegar
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1-1/3 cups unsifted all-purpose flour
1-1/2 cups quick rolled oats
Thick jam or marmalade

Cream the first five ingredients together. Stir in sifted dry ingredients and the oats. Drop in 1-1/4 inch mounds on a well-greased cookie sheet leaving 1-1/2 inch space around each for expansion. Depress the center with the back of a teaspoon and drop in a dab of jam. Cover jam with a little of the batter and bake at 350 degrees F for 10 to 12 minutes.

Makes about 2 dozen large cookies.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.