When we started baking, I wasn't quite sure what they were going to be. I always use a standard recipe, one that I have tweaked over the years from a family recipe, but it never comes out the same way twice! Flavors are added by way of fresh fruit, jams, homemade purees. Textures change with oatmeal, flax, and nuts. You just never know what you are going to get!
Preheat oven to 350F
3 cups flour
1/2 cup brown sugar
1 tsp baking soda
1 cup butter
splash of vanilla
2 heaping tbsp strawberry jam
Mix all of your dry ingredients, then mix in the butter, eggs, vanilla and jam. If your batter is slightly loose, add in a bit more flour (one tbsp at a time) to tighten it up.
Scoop onto a prepared cookie sheet using a cookie scoop, or a tablespoon, and bake for 13 minutes. The edges should be golden brown, and the tops firm but slightly soft to the touch. If the tops of your cookies are a little squishy, put them back in the oven for a few more minutes.
Allow to cool, then enjoy!
This recipe makes a double batch, so you can expect about two and a half dozen. They freeze very easily, and make great additions for snack time in school lunches.
To make a healthy version of this cookie, use whole wheat flour, add oatmeal, and cut back on the sugar or use honey instead!