CHEF JEFF -- ONE BYTE AT A TIME: Jammin Cookies

Do your kids take their lunch to school?

This jam thumbprint cookie recipe, from theYoung Chefs Academy in Fresno, Calif., probably would be welcome in just about any child's lunch box.

Jammin Cookies

¾ cup old-fashioned oatmeal

1½ cups whole-wheat flour

¼ cup, plus 1 teaspoon canola oil

½ cup maple syrup

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 egg, lightly beaten

2 tablespoons raspberry jam

Preheat oven to 350 degrees. Coat cookie sheet with cooking spray.

Place the oatmeal into food processor bowl and pulse until you have oatmeal flour.

Mix together in a medium bowl: oatmeal flour, whole-wheat flour, oil, syrup, extracts and egg.

Roll the dough into 1-inch balls and place on cookie sheet. Gently flatten cookie dough and make a thumb imprint in the center of each cookie. Fill each indention with ¼ to ½ teaspoon jam.

Bake for 18 to 20 minutes or until lightly browned. Cool on wire racks.

Yield: 2 dozen cookies.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.