Nothing says “I love you” quite like homemade cookies, especially when they’re shaped like hearts and bursting with sweet strawberry jam! These Strawberry Oatmeal Heart Cookies have been my go-to Valentine’s Day treat for years – they’re simple enough to whip up in under 30 minutes, yet special enough to make anyone feel cherished. I first made them for my niece’s kindergarten class party, and now they’re a tradition in our family.
The magic happens when buttery oatmeal cookie dough meets that vibrant strawberry center. It’s the kind of recipe where you’ll lick the spoon clean (I always do!). What I love most is how these cookies balance sweetness with the wholesome chewiness of oats – they’re indulgent but not overly rich. Perfect for packing in lunchboxes, sharing at bake sales, or sneaking with your morning coffee when no one’s looking!
Why You’ll Love These Strawberry Oatmeal Heart Cookies
Oh, these little beauties have stolen so many hearts over the years – and not just because of their adorable shape! Here’s why I’m completely obsessed (and why you will be too):
- Quick to make – Seriously, from bowl to table in under 30 minutes? Perfect for last-minute Valentine’s surprises!
- Made for sharing – Nothing spreads love like passing a plate of these jammy delights around the table
- Endlessly customizable – Swap the strawberry jam for raspberry, blueberry, or even orange marmalade if you’re feeling fancy
- Wholesome but indulgent – The oats give you that satisfying chew while still feeling like a proper treat
- Kids adore them – My nieces and nephews always beg to help cut out the heart shapes (and “test” the jam, of course)
Honestly, I’ve yet to meet someone who doesn’t light up when I pull these out of the oven. The combination of buttery cookie and sweet jam is just pure happiness in bite-sized form.
Strawberry Oatmeal Heart Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the oats, flour, butter, brown sugar, and egg. Mix until a dough forms.
- Roll out the dough on a floured surface to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies.
- Place the cookies on the prepared baking sheet. Spoon a small amount of strawberry jam onto the center of each cookie.
- Bake for 10 minutes, or until the edges are lightly golden. Let cool before serving.
Notes
Ingredients for Strawberry Oatmeal Heart Cookies
Okay, let’s talk ingredients, because using the right stuff makes all the difference with these cookies! I’ve made this recipe so many times I could probably do it in my sleep, but I still double-check my pantry every time. Here’s exactly what you’ll need:
- 1 cup rolled oats, Not instant! The old-fashioned kind give that perfect chewy texture
- 1 cup all-purpose flour, Spoon and level it, don’t scoop straight from the bag
- ½ cup butter, softened, Leave it out for 30 minutes first, it should dent when you press it but not be greasy
- ½ cup brown sugar, Pack it firmly into your measuring cup for that rich molasses flavor
- 1 egg, Room temperature mixes in smoother (I just put mine in warm water for 5 minutes)
- ½ cup strawberry jam, Go for the good stuff! The chunkier the better in my opinion
See? Nothing fancy or hard to find. Just honest ingredients that come together magically. I always make sure my butter’s at that perfect soft-but-not-melted stage, it makes the dough come together like a dream. And don’t skimp on the jam, that sweet red center is what makes these cookies extra special!
Equipment You’ll Need
You won’t need any fancy gadgets for these cookies, just a few basic kitchen tools that you probably already have! Here’s what I always grab:
- Mixing bowl, Any decent-sized bowl will do, but I love my trusty ceramic one
- Baking sheet, No need to grease it if you use parchment paper (which I highly recommend)
- Heart-shaped cookie cutter, About 2-3 inches wide is perfect. Metal ones give the cleanest edges
That’s seriously it! Though I will admit, I’ve been known to use a shot glass in a pinch when I couldn’t find my heart cutter. Get creative with what you’ve got! For more baking inspiration, check out recipesloop.com for great ideas.
How to Make Strawberry Oatmeal Heart Cookies
Alright, let’s get baking! These cookies come together so easily, but I’ve learned a few tricks over the years to make them absolutely perfect every time. Follow these steps and you’ll have a batch of love-filled cookies in no time.
Step 1: Preheat and Prep
First things first, turn that oven to 350°F (175°C). I like to do this before anything else so it’s nice and hot when we’re ready to bake. While it’s heating up, line your baking sheet with parchment paper. Trust me, this saves so much cleanup later! No sticking, no scrubbing, just slide those cookies right off.
Step 2: Mix the Dough
Now for the fun part! Dump your oats, flour, softened butter, brown sugar, and egg into your mixing bowl. Here’s my secret, I mix the dry ingredients first with a fork, then add the butter and egg. It comes together beautifully with just a wooden spoon, no mixer needed! The dough should hold together when you pinch it but not be sticky. If it feels too wet, add a tablespoon more flour. Too dry? A teaspoon of milk does the trick.
Step 3: Roll and Cut
Flour your counter lightly and roll the dough to about 1/4-inch thickness. This is perfect, thick enough to hold the jam but thin enough to bake evenly. Press your heart cutter straight down (no twisting!) for clean edges. Gather the scraps and reroll them once, any more and the cookies get tough. I usually get about 12 good-sized hearts from one batch.
Step 4: Add Jam and Bake
Carefully transfer your hearts to the prepared baking sheet. Now for the best part, the jam! Use about 1/2 teaspoon per cookie, right in the center. Don’t overfill or it’ll bubble over (I learned that the messy way!). Bake for exactly 10 minutes, you want just the edges golden but the centers still soft. They’ll firm up as they cool on the sheet for 5 minutes before moving to a rack.
See? Easy peasy! The hardest part is waiting for them to cool enough to eat, but I won’t judge if you sneak one while it’s still warm. The jam gets all gooey and wonderful!
Tips for Perfect Strawberry Oatmeal Heart Cookies
After making these cookies more times than I can count, I’ve picked up some tricks that’ll guarantee perfect results every time. First, if your dough feels sticky (this happens to me on humid days), pop it in the fridge for 15 minutes. It makes rolling so much easier! Second, watch that baking time like a hawk, 10 minutes is the sweet spot. Any longer and you lose that lovely soft center.
And here’s my favorite tip: if your jam starts to bubble over in the oven, just take a spoon and gently push it back toward the center while it’s still warm. Saved many a cookie from jammy disasters that way! For an extra special touch, sprinkle the warm cookies with powdered sugar through a fine mesh strainer, it looks like snow on little strawberry fields.
Variations for Strawberry Oatmeal Heart Cookies
The beauty of these cookies is how easily you can mix them up! Raspberry jam gives them a gorgeous jewel-toned center, while blueberry turns them into little purple love notes. My cousin swears by adding lemon zest to the dough, it makes the strawberry jam pop. For fancy occasions, I’ll drizzle them with a simple powdered sugar glaze. Honestly? They’re delicious no matter how you tweak them! If you enjoy jam-filled treats, you might also love these candy coated heart butter cookies.
Serving and Storing Strawberry Oatmeal Heart Cookies
These cookies are absolute magic fresh from the oven when the jam is still warm and gooey, I always serve them within an hour of baking for that perfect texture. If you must wait (though I rarely have the willpower!), store them in an airtight container at room temperature for up to 3 days. The oats keep them surprisingly fresh! Just be sure to separate layers with parchment paper so the jam doesn’t stick everything together. Pro tip: Pop one in the microwave for 10 seconds before serving, it brings back that fresh-baked warmth!
Strawberry Oatmeal Heart Cookies FAQs
Over the years, I’ve gotten so many questions about these adorable cookies, here are the ones that pop up most often!
Can I use fresh strawberries instead of jam?
Oh, I wish! Fresh berries release too much water and make the cookies soggy. Stick with good-quality jam, its thick consistency and concentrated flavor work perfectly. Though I have mixed in freeze-dried strawberry powder with the flour for extra berry punch!
How do I prevent the jam from spilling over?
The trick is using just 1/2 teaspoon per cookie and making a slight well in the center before baking. If it bubbles up, don’t panic, just gently push it back with a spoon while warm. And leave space between cookies on the sheet! For more troubleshooting tips, check out white chocolate raspberry shortbread cookies.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The oats are naturally GF, but double-check they’re certified if needed. The texture might be slightly more delicate, but just as delicious.
Why do my cookie edges spread?
Chances are your butter was too soft or the dough got warm. Try chilling the cut-out cookies for 10 minutes before baking, keeps those heart shapes picture-perfect!
Nutritional Information
Just between us, these aren’t health food, but they’re made with simple, wholesome ingredients like oats and real butter. Nutritional values vary based on brands and exact measurements, but each little heart is packed with love (and maybe a few extra calories worth every bite)! If you are looking for lighter options, perhaps explore some of our no bake cheesecake cups.
I’d love to see your cookie creations! Snap a photo of your jammy masterpieces and tag me on Instagram – nothing makes me happier than seeing these little hearts spread love in other kitchens. Leave a comment below if you try any fun variations too!
