Categories: Cookies
Ingredients
- Thumbprint Filling:
- 1 package (1 oz.) instant vanilla pudding
- 1 1/2 c. milk
- 1 tsp. vanilla
- Creamables:
- 1 stick butter
- 1 c. white sugar
- Wet Ingredients:
- 1 egg
- 2 tsp. vanilla
- Dry Ingredients:
- 1 1/4 c. finely ground oatmeal
- 1 1/4 c. flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- Glaze:
- 1 1/4 c. chocolate chips, melted
Directions
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all bowl, make the pudding. Use 1/2 cup less milk than the box instruction call for, and add 1 teaspoon of vanilla. Put the pudding in the refrigerator to cool until Step 10.
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Preheat oven to 350º.
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In your Kitchen Aid or a large mixing bowl, cream together the creamables.
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In a small bowl, combine the wet ingredients. Whisk together until smooth.
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Add the combined wet ingredients to the creamables. Mix together until well incorporated.
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In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
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Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
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Shape dough into balls—about 2 tablespoons each.
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Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
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Use your thumb to make an indentation in each dough ball. Fill each indentation with about 1/2 teaspoon of the thumbprint filling.
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Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
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Melt 1 1/4 cups chocolate chips in the microwave or over a double boiler. Dip the tops of the cooled cookies into the chocolate. Return the cookies to the wire racks so that the chocolate cools and solidifies.