Baking Night: Raspberry Thumbprint Fudge Cookies

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}