Jam And Oatmeal Thumbprint Cookies

• 3/4 cup butter, softened
• 1/3 cup brown sugar, packed
• 1 egg
• 1/2 cup corn syrup (light or dark)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups Robin Hood oats
• 1/3 cup sunflower seeds
• 1 cup chocolate chips (optional)
• 3/4 cup strawberry jam (I prefer Smuckers Squeeze No Sugar Added Strawberry Spread)

1. Preheat oven to 350u0b0F Line w baking sheets with parchment paper.
2. Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
3. Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
4. Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
5. Cool 10 minutes, then transfer to racks.

butter, brown sugar, egg, corn syrup, flour, baking powder, salt, oats, sunflower seeds, chocolate chips, strawberry

Taken from www.food.com/recipe/jam-and-oatmeal-thumbprint-cookies-415560 (may not work)