Chocolate-Dipped Oatmeal Jam Cookies

Delicious holiday cookies featuring White Satin sugar, Homemade by Dorothy huckleberry jam, Pendleton Flour Mills flour, Vogel Farms eggs, High Desert butter

Yield 2 dozen

Recipe by
Adapted from Live Eat Local Cookbook


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup huckleberry jam
  • 2 cups semi-sweet chocolate chips
  • 1/2 teaspoon shortening


  1. Preheat oven to 350 degrees.
  2. Cream butter, sugar and brown sugar until light and fluffy.
  3. Mix in the egg and vanilla.
  4. In a small mixing bowl, combine flour, cocoa powder, salt and baking soda. Slowly mix the dry ingredients into the butter mixture. When all ingredients are combined, stir in the oats.
  5. Drop dough by tablespoon onto an ungreased cookie sheet, approximately 2 inches apart.
  6. Bake cookies for 4 minutes, then remove from oven and drop 1/4 teaspoon of jam in the middle of each cookie.
  7. Place cookie sheet back in the oven and bake the cookies for 6-8 minutes.
  8. Remove from oven and let cool on a baking sheet for 3-4 minutes, then transfer to a cooling rack.
  9. After all cookies are baked, mix the chocolate chips and shortening together in a bowl. Place bowl in microwave and heat for 2 minutes to melt the chocolate, stirring as needed to prevent scorching. Stir the chocolate and place back in the microwave for another 2-3 minutes, stirring often.
  10. Place a piece of wax paper on a cookie sheet. Dip half of each cookie in the chocolate and place on waxed paper. Place cookie sheet in refrigerator for approximately 30 minutes to harden the chocolate.
  11. Keep cookies in an air-tight container to maintain freshness.