These are tied with those peanut butter cookies with the Hershey's kisses in them for my all-time favorite holiday cookie. I could sit down and eat a dozen of these without pausing for breath.
2 C (12-oz. pkg.) chocolate chips, divided
1 ¾ C oats
1 ½ C flour
¼ C Cocoa
1 tsp baking powder
¼ tsp salt
¾ C sugar
⅔ C butter or margarine, softened
1 tsp vanilla extract
2 jars (10-oz. ea) maraschino cherries, drained and patted dry
Melt 1 cup chips, set aside. Combine oats, flour, cocoa, baking powder and salt in medium bowl.
Beat sugar, butter, eggs and vanilla extract in large mixer bowl until smooth. Beat in melted chocolate. Stir in oat mixture. Cover; refrigerate dough for 1 hour.
Preheat oven to 350° F.
Shape dough into 1-inch balls; press thumb into tops to make deep depression. Place 2 inches apart on ungreased baking sheets. Fill each depression with maraschino cherry.
Bake for 10 to 12 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Melt remaining morsels; drizzle over cookies.
Makes about 48 cookies.
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