When Ginny held up the jar, I was transfixed. Chocolate cherry jam? Really? It was all I could do not to snatch it from her hands and taste some. She must have seen the gleam in my eyes, because before long she thrust an unopened jar into my hands.
"Now I want an honest opinion," she smiled. "If it's too sweet, too much chocolate, let me know."
I knew I wanted to use the jam for these cookies and when I did, it did not disappoint. Jake stood in the kitchen groaning about how amazing they were, through a mouthful of chocolate. YUM. I cannot imagine these being made with any other product. They were MADE for this jam.
Now in production, soon you'll be able to buy your very own jars of chocolate cherry jam from Trugs Garden Goodies all by yourself.
Adapted from Mrs. Fields Cookie Book
1/4 cup butter
1/2 cup whipping cream
1 cup sugar (I would reduce it a bit..maybe 3/4 cup)
1 tsp vanilla
2 cups semi sweet chocolate chips
2 1/2 cups quick oatmeal (not instant)
Trugs chocolate cherry jam or 1 cup raspberry preserves
In a large saucepan, heat the butter and whipping cream over low heat until the butter is melted. Remove from the heat. Stir in the vanilla, then chocolate chips 1 cup at a time until they are melted and the mixture is smooth. Fold in the oatmeal and continue stirring until everything is well coated.
Cover a cookie sheet with waxed paper. Roll out the mixture into 1 inch sized balls and place on the cookie sheet. Using a glass, press down on the cookies to flatten them to about a 2 inch diameter. Make an indent w/ your thumb.
Chill cookies until set, then spoon about 1/2 tsp chocolate jam in the middle.
Makes about 2 1/2 dozen. Store in the fridge in a sealed container.
Don't drool on your screens, m'kay?
