Oatmeal Jammys

One of the first food trucks I visited in New York was The Treats Truck. I vividly remember taking far too long to order because I couldn’t decide what sounded best. That truck, affectionately named Sugar, is still going strong and offers a plethora of tempting cookies, brownies, cupcakes, and many other amazing treats.

New to my cookbook collection is The Treats Truck Baking Book. Like Sugar himself, it is also filled with so many good things that it’s hard to choose a place to start.

After much deliberation, I chose to start with these oatmeal thumbprint cookies. I’m always a sucker for an oatmeal cookie (minus the raisins, of course), and I always have a fully stocked jam/jelly/preserves section of my refrigerator.

Oatmeal Jammys add a burst of fruit flavor to chewy oatmeal cookies. - Bake or Break

These are incredibly good. There’s just enough cinnamon in the chewy cookie to make them extra special. One of the beauties of these cookies is that you can vary them by using different jams or preserves. I used raspberry (which is a popular Treats Truck variety) and also a four-fruit blend.

Sadly, I can’t remember the last time I tracked down The Treats Truck. Sugar is usually in other neighborhoods in the city making people happy with treats. At least now I can make my own versions of those treats at home. And, let’s be honest, I’ll also be following the truck’s location updates and making my way to that truck as soon as possible.

Oatmeal Jammys

Prep Time: 20 minutes

Cook Time: 14 minutes

Yield: about 24 cookies

Oatmeal Jammys


  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/8 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • your favorite jams or preserves


Preheat oven to 350°. Grease or line baking sheets.

Whisk together flour, baking soda, cinnamon, and salt. Set aside.

Beat butter and both sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.

Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam (or preserves).

Bake each baking sheet 12-14 minutes, until cookies are fully baked and the edges are golden.


Recipe adapted from The Treats Truck Baking Book.


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  1. Marisa February 6, 2012 Reply

    Those look delicious!

  2. Becca@learnasyougocook February 6, 2012 Reply

    Aren’t food trucks the best? The raspberry center looks to die for .

  3. anna February 7, 2012 Reply

    I’m not particulary fond of oatmeal and jam but I have to admit that these cookies look very nice indeed :)

  4. Darcy February 8, 2012 Reply

    I bought that book just before Christmas and loved it – used it for several holiday goodies. Haven’t tried these yet but will now :) oh and you are MY FAVORITE new food blog – I just love what you’re doing over here!

  5. Judi February 9, 2012 Reply

    Uh, could this count as a breakfast food?

  6. This reminds me of the thumbprint cookies we used to make when I was a kid. An oatmeal cookie with yummy jam in the middle, they are good for you and they were a lot of fun to make! @Judi, I’d totally eat them for breakfast (they can’t be any worse than most cereal out there).

  7. Tracy February 12, 2012 Reply

    I just made the dough for these and it was very sticky and loose . . . I know I measured everything correctly. Is this how your dough came out?
    I have it sitting in the fridge and planned on baking them up tomorrow.

    • jennifer February 12, 2012 Reply

      Tracy, it was a bit sticky but not loose. I’m sure refrigerating will help.

  8. Judy December 21, 2014 Reply

    Hi, when you mix in the flour do you mix with a spoon or mixer? thanks!

    • Author
      Jennifer McHenry December 21, 2014 Reply

      Hi, Judy. Either way is fine. I usually use a mixer, but a spoon works just as well.

  9. Sylvie Denault October 30, 2015 Reply

    Simply delicious. Thank you so much

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