Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
1/2
cup chopped walnuts
1/2
cup old-fashioned oats
1/2
teaspoon ground cinnamon
1/3
cup strawberry, raspberry or grape jam
Preparation
Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
In large bowl, break up cookie dough. Stir or knead in walnuts, oats and cinnamon until well combined. Shape dough into 15 balls. Place balls 1 inch apart on cookie sheets.
Bake 12 to 14 minutes or until edges are set and bottoms are golden brown. Immediately make indentation in center of each cookie with end of wooden spoon. Fill each indentation with about 1 teaspoon jam. Cool 2 minutes; remove from cookie sheets to cooling rack to cool completely, about 30 minutes.
