Blackberry Oatmeal Rounds

In a medium bowl, whisk together dry ingredients and set aside.

In a large bowl with your mixer, blend together softened butter and sugars until they are combined and smooth in texture. Add the vanilla, beat in. Add in 1 egg at a time, mixing for 30 seconds in between additions.

At a low speed, mix in the dry ingredient mixture 1/2 cup at a time, mixing throughly in between additions. When fully incorporated, add in the oatmeal and stir until just combined.

When complete, cover and chill in fridge for about an hour, or until the dough is stiff.

Preheat your oven to 350F at this step.

After dough has chilled, roll dough into 1-inch balls. With the back of a teaspoon, create a divot into each dough ball and fill with small dollop of blackberry jam (about 1/3 teaspoon of jam). Fold edges over the jam and seal the dough to create dough rounds again. Place into a mini-cupcake tin, seam side down.

Bake in the preheated oven for about 12-13 minutes.

Let sit in tins to cool for about five minutes, so you don’t burn your fingers off and the cookies begin to set.

Serve with tea or as an afternoon snack.