Strawberry Cobbler Cookies


These shortbread cookies with sweet berry filling pack all the flavor of a juicy cobbler in a hand-held treat.

Strawberry Cobbler Cookies
Makes about 21
  • 3 tablespoons old-fashioned oats
  • 2½ cups plus 3 tablespoons all-purpose flour, divided
  • 2 tablespoons firmly packed light brown sugar
  • 1½ tablespoons salted butter, melted
  • 1 cup salted butter, softened
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • ¾ cup diced fresh strawberries
  • 2 tablespoons strawberry jam
  • 1 tablespoon cornstarch
  1. Preheat oven to 375°. Spray a cast-iron baking pan with baking spray with flour.
  2. In a small bowl, stir together oats, 3 tablespoons flour, and brown sugar. Add melted butter, and stir with a fork until crumbly.
  3. In a large bowl, beat softened butter and 1 cup granulated sugar with a mixer at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.
  4. In a medium bowl, whisk together baking powder and remaining 2½ cups flour. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Scoop dough by 2 tablespoonfuls, and roll into balls. Place at least 3 inches apart on prepared pan. (Bake in batches if necessary.) Using the back of a tablespoon, press each dough ball to make a well in center.
  5. In another small bowl, stir together strawberries, jam, cornstarch, and remaining 1 tablespoon granulated sugar. Fill each dough well with 1 teaspoon strawberry mixture. Sprinkle oat mixture onto filling.
  6. Bake until edges of cookies begin to brown, 12 to 15 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.