Jelly Stuffed Oatmeal Cookies

High-Altitude Chewy Oatmeal Cookies with Jelly

At high altitude, lower atmospheric pressure causes moisture to evaporate more quickly than it does at sea level. In an oatmeal cookie—which is already moisture hungry due to the high fiber content of the oats—this leads to two common mountain disasters: cookies that spread into thin, oversized puddles on the baking sheet, or cookies that turn out dry, and crumbly and flavorless.

Below is a high-altitude jelly filled oatmeal cookie recipe that stays thick, won’t crumble, maintains its chewiness, and doesn't pool into a flat mess.

The High-Altitude Science

To get these results, we made three key shifts:

• Added Hydration: Oats are extremely absorbent. In dry mountain climates, they will pull every bit of moisture from your butter and eggs. We’ve increased the liquid and slightly reduced the flour to ensure the oats can hydrate without making the cookie brittle.

• Structural Support: Sugar acts as a liquid once it melts and weakens the gluten structure. By lowering the amount of granulated sugar, shifting the ratio toward brown sugar and reducing the overall amount, we get a sturdier cookie that holds its shape.

• Increased Oven Temperature: We increase the oven temperature to 400°F. This sets the outside of the cookie almost immediately, locking the dough in place before the low air pressure can cause it to spread across the pan.

Jelly Stuffed Oatmeal Cookies

PREP TIME: 20 minutes      CHILL TIME: 30 minutes      COOK TIME: 8-10 minutes      SERVINGS: 5 dozen

Ingredients

• 1/2 cup sugar


• 1 cup firmly packed brown sugar


• 1 cup softened butter


• 1/2 cup water


• 1/2 teaspoon almond extract


• 1/2 teaspoon vanilla


• 2 large eggs


• 3 3/4 cups all purpose flour


• 2 cups quick oats


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon cinnamon


• 2/3 cup raspberry jelly or jam

Directions

1. Cream the Fats : In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and pale (about 2–3 minutes).

2. Add Wet Ingredients : Beat in the eggs one at a time, then stir in the almond extract, vanilla extract and water.

3. Whisk Dry Ingredients : In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.

4. Combine : Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Fold in the oats.

5. The Chill (Mandatory) : Cover the dough and chill in the refrigerator for at least 30 minutes. At high altitude, chilled fat is the difference between a thick cookie and a pancake.

6. Preheat : Preheat your oven to 400°F (204°C). Line baking sheets with parchment paper.

7. Scoop : Roll rounded tablespoons of dough into balls and place 2 inches apart on the sheets.

8. Fill : Create a divet in the center of the cookie dough and fill with 1/2 teaspoon jelly or jam.  Place a small amount of dough on the top of the jelly but make sure it’s not entirely covered.

9. Bake : Bake for 8–10 minutes. The edges should be golden, but the centers should still look slightly soft.

10. Cool : Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack. This "carry-over" cooking time ensures a chewy center.

Simply Altitude Pro-Tips

• Don't Over-Bake: Because the air is dry, cookies can go from perfectly baked to overdone in about 60 seconds. Pull them out when they still look a little underdone in the middle, and let them finish baking on the pan.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.

Looking for more mountain-tested treats? Try these next:

• High-Altitude Chocolate Chip Cookies: The gold standard for mountain cookies.

• High-Altitude White Cake: A light, fluffy birthday classic.