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Chocolate-Dipped Oatmeal Jam Cookies

Chocolate-Dipped Oatmeal Jam Cookies
  • Yield: 2 dozen
Delicious holiday cookies featuring White Satin sugar, Homemade by Dorothy huckleberry jam, Idaho flour, local eggs, Idaho butter
Recipe by Jane Deal Adapted from Live Eat Local Cookbook


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


  • Preheat oven to 350 degrees.

  • Cream butter, sugar and brown sugar until light and fluffy.

  • Mix in the egg and vanilla.

  • 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.

  • Drop dough by tablespoon onto an ungreased cookie sheet, approximately 2 inches apart.

  • Bake cookies for 4 minutes, then remove from oven and drop 1/4 teaspoon of jam in the middle of each cookie.

  • Place cookie sheet back in the oven and bake the cookies for 6-8 minutes.

  • Remove from oven and let cool on a baking sheet for 3-4 minutes, then transfer to a cooling rack.

  • 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.

  • 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.

  • Keep cookies in an air-tight container to maintain freshness.