- 2 cups rolled oats
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup black raspberry all-fruit spread
- 1/4 cup apricot all-fruit spread
- Preheat the oven to 350 degrees F (180 degrees C). Grease baking sheets.
- In a medium bowl, combine the oats, flour, baking powder, and salt.
- In a large bowl, with an electric mixer on medium speed, beat the butter and brown sugar for 3 minutes, or until light and fluffy. Beat in the egg and vanilla extract. Beat in the flour mixture, a little at a time, until well-blended.
- Shape the mixture into 1-inch balls and place on the prepared baking sheets, leaving 2 inches between the cookies. Dip your thumb into water and make an indentation in the center of each cookie. Spoon 1/2 teaspoon (2.5 mL) of the raspberry spread into the centers of half of the cookies. Fill the remaining cookies with the apricot spread.
- Bake for 12 minutes, or until lightly browned and firm to the touch.
- Cool on a rack for 2 minutes. Remove to the rack to cool completely.