Thursday, January 29, 2015

Chocolate Oatmeal Thumbprint Cookies


3/4 cup all purpose flour
3/4 cup +2 tbsp quick oats
1/8 cup unsweetened cocoa powder
1/2 tsp baking powder
1/3 cup salted butter*
1 cup Semi sweet chocolate chips
1 large egg *
6 Tbsp granulated sugar
1 tsp pure vanilla extract
1/2 cup raspberry jam

* at room temperature

What you need to do
  • Microwave 1/2 cup chocolate chips in the microwave until melted.
  • In a bowl,combine the flour,oats,cocoa and baking powder.
  • In another bowl,combine softened butter, sugar and egg. Beat at medium speed, scraping bowl often, until creamy. 
  • Add the flour mixture and melted chocolate and beat at low speed, scraping bowl often, until well mixed.
  •  Cover and refrigerate at least 1 hour or until firm.
  • Preheat the oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. 
  • Make indentation in center of each cookie with thumb and fill each indentation with about 1/4 teaspoon jam.
  • Bake for 12 minutes. Let stand 2 minute on cookie sheets; remove to cooling rack. Cool completely.
  • Melt the remaining chocolate chips in the microwave.Drizzle over the cookies.
Makes: 2 Dozens

  • For filling:Substitute with 1/2 cup of your favorite flavor jam or use a 10 oz jar of maraschino cherries patted well instead of jam. 

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