Oatmeal cookies with cherry chai jam


They’re crispy, tender, buttery shortbread oatmeal cookies filled with jam.


250 grams of unsalted butter

220 gram brown sugar

30 grams of granulated sugar

2 eggs (M)

2 scoops Vanilla Chai

250 grams of flour

1 tsp baking soda

A pinch of salt

1 tsp cinnamon

240 grams of oats

400 grams of our cherry chai jam

80 grams of pumpkin seeds


  1. Preheat the oven to 180 degrees.
  2. In a large bowl, cream the butter and sugars together until light and fluffy.
  3. Add the eggs, one at a time, and mix well.
  4. Stir in the vanilla chai.
  5. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
  6. Gradually add the flour mixture to the butter mixture, mixing until fully incorporated.
  7. Mix in the oats, pumpkin seeds, and 1 teaspoon of Cherry Chai Jam.
  8. Place scoops of oatmeal cookie dough a few centimetres apart on a piece of parchment paper-lined cookie sheet. Please be aware of making small scoops - otherwise, you get enormous cookies (like our marketing manager).
  9. Use your thumb to make a hollow well in every cookie.
  10. Use a piping bag or a spoon to put a dollop of the same cherry chai jam in the centre of the cookie.
  11. Bake for 15 minutes or until the cookies look fully baked. They will be very chewy