Boston Cream Pie Cookies

Makes 21 cookies. 

Thumbprint Filling 

1 pack (1 ounce) instant vanilla pudding

1 1/2 cups milk

1 teaspoon vanilla

Creamables 

1 stick butter

1 cup white sugar

Wet Ingredients 

1 egg

2 teaspoons vanilla

Dry Ingredients 

1 1/4 cups finely ground oatmeal

1 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Glaze 

1 1/4 cups chocolate chips, melted

1. In a small bowl, make the pudding. Use 1/2 cup less milk than the box instruction call for, and add 1 teaspoon of vanilla. Put the pudding in the refrigerator to cool until Step 10. 

2. Preheat oven to 350º. 

3. In your Kitchen Aid or a large mixing bowl, cream together the creamables. 

4. In a small bowl, combine the wet ingredients. Whisk together until smooth. 

5. Add the combined wet ingredients to the creamables. Mix together until well incorporated. 

6. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.  

7. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined. 

8. Shape dough into balls--about 2 tablespoons each. 

9. Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets. 

10. Use your thumb to make an indentation in each dough ball. Fill each indentation with about 1/2 teaspoon of the thumbprint filling. 

11. Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool. 

12. Melt 1 1/4 cups chocolate chips in the microwave or over a double boiler. Dip the tops of the cooled cookies into the chocolate. Return the cookies to the wire racks so that the chocolate cools and solidifies.

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