Welcome to day 3 of my Christmas cookie extravaganza!
I hope you have enjoyed my last two recipes:
Today’s recipe combines two great comfort foods of this holiday season: oatmeal and mincemeat! Put them together and you have Mincemeat Oatmeal Thumbprints! These cookies are divine. They’re rich and decadent. And I’m willing to bet that even the so-called mincemeat haters will love them!
I love how rustic and homey these are. I envision myself scarfing these down in a plaid sweater and faux-fur touque. Ok, maybe not. But I do envision myself eating many of these, and needing larger sized pants.
I may have even eaten one for breakfast. Ok, maybe two.
- ½ cup butter or margarine
- ½ cup white sugar
- ½ cup brown sugar, packed
- 1 egg
- ½ tsp vanilla
- 1½ cups quick oats
- 1 cup flour
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- mincemeat (see notes)
- Cream the butter and sugars. Add egg. Add vanilla.
- In a separate bowl, combine oats, flour, salt, baking powder and baking soda.
- Then combine the butter mix and the flour mix.
- Let the dough rest in the fridge for at least 30 minutes.
- 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.
- Bake in a preheated 375 degree oven for 12 minutes.
- When the cookies are done baking, let them rest on the cookie sheet for 5 minutes, then move them to a baking rack to cool completely.
These are deadly…you can’t just eat one…trust me. Oh trust me.
I’ll see you tomorrow for another delish cookie post!
Have a delicious day!