AERO & Oatmeal Thumbprint CookiesAll Recipes
What you need
How to prepare
Preheat oven to 350ºF (180ºC). Using electric mixer, beat butter with brown sugar until light; beat in egg and vanilla. Combine oats, flour, baking soda and salt; stir into butter mixture until well blended. Stir in pecans.
Roll into 36 balls, about 1 inch (2.5 cm) in diameter; place on parchment paper–lined baking sheets. Using thumb, make indentation in centre of each cookie.
Bake on top and bottom racks, rotating and switching pans halfway through, for about 10 minutes or until golden brown around edges. Remove from oven. Let stand for 1 to 2 minutes or until set. Place piece of chocolate into each indentation. Transfer to rack; let cool completely.
Nut free treat
Replace pecans with dried sour cherries