Halloween Peanutbutter and Oatmeal Kiss Cookies

The making of these cookies were inspired by the fact that I desperately wanted to break my tradition of the cookie cutter, time consuming, frustrating frosting part of making Halloween cookies! In past years I was able to turn heads and taste buds with my fabulously decorated Halloween sugar cookies cut into the shapes of ghosts, tomb stones, and bats, etc. I had never given a second thought to the fact that it took me almost 3 hours to make them until I no longer had 3 hours to spare in my day. I went on a hunt for a fun looking cookie that I could impress people with in half the time. I came across this little number and thought, Wow! Now that looks festive! My only downfall came when the recipe asked for these special limited time Halloween swirl chocolate kisses from Hershey. Needless to say after driving to three different stores I gave up and went with the good old milk chocolate kiss. Other than that these were a big hit with my office!

(Addapted from http://castsugar.blogspot.com/2008/10/hersheys-candy-corn-cookies.html)

Ingredients

3/4 c. creamy peanut butter
1/2 c. shortening
1/3 c. granulated sugar
1/3 c. light brown sugar, packed
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/3 c. quick-cooking oats, divided
1 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
66 Hershey candy corn kisses or regular milk chocolate kisses (pretty much the whole bag)

Directions

Heat oven to 350°F Beat peanut butter and shortening in large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together 1/2 cup oats, flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in remaining oats; place on ungreased cookie sheet. Flatten cookies with tines of fork to form a crisscross pattern.
Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Remove wrappers from candies. Place 18 candies in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; knead bag and candies. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, until candies are melted and color is uniform. Cool slightly. Cut off corner of bag about 1/8 inch from point. Lightly drizzle cookies. Before drizzle sets, place candy piece in center of each cookie.

Cookie dough rolled around in oats and placed on cookie sheet. Don’t forget to flatten with a fork! Remember, these cookies do not rise very much at all, so how you put them in the oven is how they will come out.Make sure they are completely cooled before putting on the kisses and frosting. Put a dot of frosting to hold the kiss to the cookie and add some drizzles across the top to finish.

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