⅔cupbutter, softened10 2/3 tablespoons or 1 stick plus 2 2/3 tablespoons
2large eggs
1teaspoonvanilla extract
2cupsmaraschino cherries, drained and patted dry, stems removed and discardedtwo 10-oz. jars
Instructions
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 the chocolate 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 with an electric mixer 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 the cookies 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.
Notes
Cookies stay fresh in an airtight container in the fridge for up to 1 week.
You can also use green Maraschino cherries! They are harder to find but would work just fine in this recipe. Note that the green cherries are sometimes flavored with lime or mint, although they can be the same flavor as the regular red maraschino cherries!