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AERO & Oatmeal Thumbprint Cookies

Oatmeal thumbprint cookies are filled with chocolate while still warm to create an irresistible treat.
Prep time:
Cook time:
Total time:
Servings: 36
Skill level: Beginner

What you need

2/3 cup (150 ml) butter
1 cup (250 ml) packed brown sugar
1 egg
1 tsp (5 ml) vanilla
1 1/2 cups (375 ml) large flake oats
1 1/4 cups (300 ml) all-purpose flour
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1/2 cup (125 ml) chopped toasted pecans

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