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

1. 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.

2. Preheat oven to 350º.

3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.

4. In a small bowl, combine the wet ingredients. Whisk together until smooth.

5. Add the combined wet ingredients to the creamables. Mix together until well incorporated.

6. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.

7. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.

8. Shape dough into balls—about 2 tablespoons each.

9. Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.

10. Use your thumb to make an indentation in each dough ball. Fill each indentation with about 1/2 teaspoon of the thumbprint filling.

11. 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.

12. 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.

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