Peekaberry Boos

• 1 cup Packed Brown Sugar
• 3/4 cups Sugar
• 1 cup Butter Or Margarine
• 1/2 cups Water
• 1 teaspoon Almond Extract
• 2 whole Eggs (large)
• 3 cups Flour
• 2 cups Quick Cooking Oatmeal
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 2/3 cups Raspberry Preserves

1. Heat oven to 400u0b0F.
2. In a large bowl, beat brown sugar, sugar and butter or margarine until light and fluffy. Add water, almond extract and eggs; mix well. (Mixture looks curdled at this point, but that's the way it should look.)
3. Stir in flour, oats, soda, salt and cinnamon; mix well.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets approximately 2 inches apart. With back of spoon, make indentation in center of cookie. Fill in with approximately 1/2 teaspoon preserves. Drop scant teaspoonful cookie dough over preserves.
5. Bake 6-9 minutes or until light brown.
6. Yields 4 1/2-5 dozen.

brown sugar, sugar, butter, water, almond extract, eggs, flour, oatmeal, baking soda, salt, cinnamon, raspberry preserves

Taken from tastykitchen.com/recipes/desserts/peekaberry-boos/ (may not work)