By pressing your thumb into the middle of this oatmeal cookie you have paved the way for the sweet raspberry epicenter. Drizzle a little melted white chocolate over the top and the first bite will send YOU "over the top".
Ingredients: 1 cup granulated sugar, 1/2 cup butter or margarine, softened, 1/2 cup nonfat sour cream (I used whipping cream instead for a less soury taste)...(and because I didn't want to run to the store for sour cream), 2 tablespoons milk, 2 eggs, 2 2/3 cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, 1 1/2 cups white chocolate chips, divided, 2/3 cup raspberry preserves.
Instructions: Preheat oven to 350 degrees. In a large mixing bowl combine sugar and butter; blend well. Add sour cream (whipping cream), milk and eggs; blend well.
Add flour, oats and baking soda, mixing well. Stir in 1 cup of the white chocolate chips by hand. Drop by rounded teaspoonfuls onto ungreased baking sheets. With thumb, dipped in flour, make imprint in center of each cookie. Fill each dent with about 1/2 teaspoon raspberry preserves.
Bake in preheated 350 degree oven for 9-12 minutes or unti set and just beginning to brown. Cool a minute on baking sheet before transferring to wire racks to cool completely.
Place remaining 1/2 cup white chocolate chips in resealable plastic bag and microwave in 30 second intervals, kneading bag of chips each time, until thoroughly melted and smooth. Clip off one corner of the bag and drizzle smooth chocolate over each cookie in desired pattern. Allow to harden.
Makes about 4 dozen cookies.
This recipe was presented by Jill Cox, Lincoln, Nebraska, in the "The Million Dollar Bake-Off", published by Pillsbury Cookbooks, Minneapolis, MN, April 1996.
Cookies Rule!!!
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