Pre-heat the oven to 180 degrees C or 350 degrees F.
Line baking pans with parchment paper and grease lightly.
Transfer the peanuts in the chutney bowl of the mixer and process until they are a fine meal.
Transfer to the food processor along with oats, flour, salt, and process until blended. Transfer to a bowl.
Beat the butter, sugar, and process until light and fluffy in the same food processer.
Add the egg and vanilla and continue processing until smooth.
Add half of the dry ingredients into the processor and pulse to combine.
Add the remaining half and pulse again until combined.
Using two spoons drop the cookie dough on the prepared baking sheet.
Keep about 1 1/2 inches between the cookies.
Make a thumb print in the in each cookie.
Bake until the cookies are light golden brown, 12 to 15 minutes.
Cool on a wire rack.
Stir in the jam 1 or 2 tablespoons of water in a small bowl to loosen it up.
Fill each thumbprint with about 1 teaspoon.
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