Oklahoma’s cookie is a thumbprint filled with a pecan pie-like filling with mini chocolate chips.
Yup, this cookie calls for softened butter and oil, so as you can imagine the dough was very soft. My mom tasted one and said it reminded her of spritz cookies. It would have been soft enough to put through a cookie press.
As I mentioned, the dough is very soft and it needs to be in ball form to make a proper thumbprint, so if you don’t have a scoop I suggest you chill it so you can roll it by hand.
The recipe says to dip the bottom of a small cup in granulated sugar and use it to make the wells, so I used my measuring shot glass and it was pretty perfect for tablespoon-sized scoops (yet another recipe that didn’t define scoop size).
If I had to guess, it was about half a teaspoon of filling per cookie, but if you pile it high all it’ll do is maybe run down the sides when it bakes, which may look less perfect but taste amazing, so your call.
Delicious! The chocolate kind of takes over any pecan pie flavor, which is a shame, but it’s still a really good cookie. Crumbly but soft and just sweet enough.
Tips and Suggestions
- Use a tablespoon scoop or chill dough and roll in balls by hand.
- A shot glass is a good size to make the well in the middle for the filling.
All photos by Amber Sutton.
Originally published at bakeonthru.wordpress.com