Chocolate Oatmeal Thumbprint Cookies--Week #7 of the 12 Weeks of Christmas Cookies

When deciding what cookie to make for the week, I decided that something chocolaty would be in order with everything else going on this week (see yesterday's second post for a break explanation of the key points), plus a chocolate thumbprint cookie would complement last week's strawberry cheesecake cookies.  I also thought something made of largely healthier ingredients would offset the likely overindulgence of last week's cookies!

With these ideas in mind, chocolate oatmeal thumbprint cookies were born!

Chocolate Oatmeal Thumbprint Cookies

1/2 cup butter, softened

1/4 cup honey

1/4 cup brown sugar

1 egg

2/3 cup whole wheat flour

1/4 cup cocoa powder

1/2 tsp baking soda

1 heaping cup quick-cooking oats

1/4 cup butter

1/4 cup chocolate chips

Preheat oven to 350 degrees.  Grease 2 baking sheets.  In a medium mixing bowl, beat together softened butter, honey, and brown sugar until creamy.  Add egg, flour, cocoa powder, and baking soda and mix well.  Beat in oats.  Roll batter into 1 inch balls using your hands.  Place balls on the baking sheets, about 2 inches apart.  Use your thumb to make an indentation in the center of each cookie.  Bake for 10 minutes.  Allow to cool completely.  When they are almost completely cool, melt together 1/4 cup butter and chocolate chips in a double boiler.  Spoon chocolate mixture in the indentation of each cookie.  Allow chocolate to solidify before serving.

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