Happy Cookie Friday! I hope you still like to see some cookies here on the blog… after all those years and hundreds of cookie recipes, I’ve already done ;) Even though my Cookie Friday started with classic American cookies and even though I really love those cookies with a soft center and a crunchy exterior – here and there I like to do different types of cookies. Something crunchy with a sweet marmalade filling, for example: Oatmeal Spelt Jammies! They are delicious!!
I am not sure where Jammies are originally come from – if you look for “jammies” on Wikipedia, you’ll only find pajamas and no cookies ;) Only by the name I guess they are either coming from the US or Great Britain, d’oh! The name refers (quite obviously) to the jam in the middle of the cookies, but cookies like that are pretty common in many countries… some of our most popular Christmas cookies – Engelsaugen or Husarenkrapferl – look very similar to these jammies here. All I wanted to say with that – I really have no clue where they are coming from! ;P
Well… the one thing that is different here compared to our Christmas cookies – instead of classic short pastry dough, streusel are used in this recipe here. Crumbly streusel made with spelt flour and oats. They are used to create the base of the cookies and to make sure the jam filling is not overflowing the cookies. Pretty similar to some crumble cakes where the streusel are used for the base and decoration all in one.
The cookies are pretty easy to make – unlike most other cookies you make these here in muffin tins. No overflowing, no spreading all over the place ;)
By the way, you can use all the jam/marmalade your fridge has to offer. Basically all kinds of jams/marmalade work here. In my case, I used some sugar-free apricot jam, some super tasty blueberry jam from the UK and the remains of some raspberry jam that was leftover from another recipe ;)
INGREDIENTS / ZUTATEN
3.5 oz. (100g) rolled oats
5.3 oz. (150g) spelt flour
2.1 oz. (60g) raw cane sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup (115g) butter, melted
1 tsp. vanilla extract
5.3 oz. (150g) jam (raspberry, blueberry, apricot etc.)
100g Haferflocken
150g Dinkelmehl (Type 630)
60g Zuckerrohrzucker
1/4 TL Backpulver
1/4 TL Salz
115g Butter geschmolzen
1 TL Vanille Extrakt
150g Marmelade (z.B. Himbeere, Blaubeere, Aprikose, usw. )
DIRECTIONS / ZUBEREITUNG
2. Add the rolled oats to a mixer or food processor and mix until you get a very coarse meal where you can still see larger bits. Add together with the spelt flour, raw sugar cane sugar, baking powder, and salt to a bowl and mix to combine. Add the melted butter and vanilla extract and mix everything with a fork until smaller and larger crumbles form. Add about 1 tablespoon of the crumbles to each well of the muffin tin and press to the bottom the get the base for the cookies. Add about a teaspoon of jam on top of each cookie base (try to stay in the center) and then add the remaining (smaller) crumbles around that jam fillings. Press the crumbles a bit down so they stick to the base and then bake for 15-18 minutes or until the crumbles got a nice golden color and the jam in the middle of the cookies is bubbling. Take out of the oven and let cool down for 6-10 minutes. Carefully remove the cookies from the muffin tin – loosen them first with a knife and then use a rubber spatula to get them out. Place on a wire rack to cool down completely. If the cookies crumble when attempting to remove them from the tin, wait a tad more until you can move them. Store in a tin box in a cool place.
2. Die Haferflocken in einen Mixer oder eine Küchenmaschine geben und mixen, bis ein sehr grobes Mehl entsteht, bei dem man noch viele größere Stücke sehen kann – also nicht zu fein mahlen. Zusammen mit dem Dinkelmehl, Zucker, Backpulver und Salz in eine Schüssel geben und vermischen. Die geschmolzene Butter und den Vanille Extrakt dazugeben und alles mit einer Gabel zu Streuseln verarbeiten. Jeweils etwa einen Esslöffel der Streusel in die Formen im Muffinblech füllen und am Boden festdrücken, darauf dann jeweils etwa einen Teelöffel Marmelade in die Mitte geben und die restlichen (kleineren) Streusel um die Marmeladeportionen verteilen. Sollten die Streusel locker sein, etwas festdrücken und dann für 15-18 Minuten backen. Die Streusel sollten eine schöne goldene Farbe haben und die Marmelade in der Mitte blubbern. Aus dem Ofen holen und für etwa 6-10 Minuten in der Form abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter abkühlen lassen. Am Besten erst mit einem Messer vorsichtig vom Rand lösen und dann mit einem Teigschaber herausholen. Sollten die Cookies beim Herausholen brechen, noch etwas länger abkühlen lassen. Die abgekühlten Cookies in einer Blechdose an einem kühlen Ort lagern.
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Here is a version of the recipe you can print easily.
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Oatmeal Spelt Jammies
- Prep Time: 00:15
- Cook Time: 00:18
- Total Time: 00:45
- Yield: 12
- Category: Cookies
- Cuisine: Great Britain
Description
Delicious small jam-filled streusel cookies. Easy to prepare and so good!
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
