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
- Preheat oven to 375°. Spray a cast-iron baking pan with baking spray with flour.
- In a small bowl, stir together oats, 3 tablespoons flour, and brown sugar. Add melted butter, and stir with a fork until crumbly.
- 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.
- 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.
- 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.
- 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.