Baking Night: Raspberry Thumbprint Fudge Cookies

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I’ve made this recipe almost every year since I graduated college.  It comes from the wonderful Mrs. Fields Cookie Book.  When I pulled out the cookbook this year, my husband took one look at the back cover and said, “THAT’S Mrs. Fields???”  Because if you haven’t seen Mrs. Fields, you may be a bit surprised at what she looks like.  Keep in mind, she’s about 10 years younger in my cookbook than in this photo.  I guess he was picturing a Paula Deen type…

Back on topic: these cookies are super-easy and VERY yummy.  They look great on the cookie tray and have been a hit wherever I bring them!  If you need an easy, no fuss (and NO BAKE) recipe here you go:

Ingredients:
1/4 c. salted butter, softened
1/2 c. heavy cream
1 c. white sugar
1 tsp. pure vanilla extract
2 c. semisweet chocolate chips
2 1/2 c. quick oatmeal (NOT instant)
1 c. raspberry preserves (I prefer seedless, like Polaner Seedless Raspberry)

Directions:
1.  In a medium saucepan, combine butter, cream, and sugar.  Warm over medium heat until sugar dissolves.

2.  Remove from heat, add vanilla and chocolate chips one cup at a time stirring until chocolate melts.

3.  Fold in the oats and stir until all ingredients are combined.

4.  Shape dough into 1 inch balls and place on cookie sheet lined with waxed paper.  Using the bottom of a glass, flatten the cookies to 2 inches in diameter.  Make a depression in the middle of each cookie with your thumb.  {note: I then go back and reshape the outside of the cookies because they get a little cracked when you make the depression}

5.  Chill cookie in refrigerator 30 minutes or until set.  {I used our fancy walk-out freezer for this part… one of the perks of living up North!}

6.  Spoon one-half teaspoon of preserves into center of each cookie.  Eat.  Yum. 

 

Enjoy!
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