Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut-Butter-Oat Drop Cookies with Jam Be the first to rate & review! By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on February 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 25 mins Yield: 18 These chewy treats are reminiscent of a PB&J and are a cinch to make—making this recipe a fun project to do with the aspiring little chefs in your life. Ingredients 4 tablespoons softened unsalted butter ½ cup packed light-brown sugar ¼ cup creamy peanut butter ¼ teaspoon baking soda ¼ teaspoon kosher salt (we use Diamond Crystal) 1 large egg yolk, room-temperature ¼ teaspoon pure vanilla extract ¾ cup unbleached all-purpose flour ¼ cup quick-cooking oats 1 recipe Frozen-Berry Jam Directions Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes. Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving. Cook's Notes Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month. Rate it Print