Chocolate Cherry Thumbprints
Yield: about 4 dozen cookies
2 cups (12 oz.) semi-sweet chocolate chips
1¾ cups quick or old-fashioned oats
1½ cups all-purpose flour
¼ cup baking cocoa
1 tsp. baking powder
¼ tsp. salt
¾ cup granulated sugar
⅔ cup (10⅔ tbsp. or 1 stick plus 2⅔ tbsp.) butter, softened
2 large eggs
1 tsp. vanilla
2 cups ( two 10-oz. jars) maraschino cherries, drained and patted dry
Microwave 1 cup of the chocolate chips in a small microwave-safe bowl on HIGH (100%) power for 1 minute. Stir. Microwave in additional 10-20 second increments, stirring until smooth. Allow to cool to room temperature.
In a medium bowl, combine the oats, flour, cocoa, baking powder and salt.
In a large mixing bowl, beat the sugar, butter, eggs and vanilla until smooth. Beat in the melted chocolate. Stir in the oat mixture. Cover and refrigerate the dough for 1 hour.
After the dough has chilled, preheat the oven to 350°F. Shape dough into 1-inch balls. Place 2-inches apart on parchment-lined baking sheets. Press deep centers into each cookie using your thumb. Place a cherry into each center.
Bake for 10-12 minutes or until set. Let stand on cookie sheets for 2 minutes, then remove to wire racks to cool completely.
Melt the remaining 1 cup of chocolate chips as mentioned above. Drizzle the chocolate over the cooled cookies.
You can find ALL of the cookies from The Great Food Blogger Cookie Swap at Love and Olive Oil and The Little Kitchen