Peanut Butter Oatmeal Kisses
Yield: 3 dozen cookies
Cook Time: 11-13 minutes per batch
Tips: Be careful to not overcook the cookies to ensure chewy cookie results.
Ingredients
- 1 1/4 cups quick-cooking oats
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup (1 stick) butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 36 chocolate candy kisses
Directions
Preheat oven to 350° F.
In a small bowl, whisk together oats, flour, baking powder, baking soda and salt. Set aside.
Peel open 36 chocolate kisses and set aside.
In an electric mixer bowl, beat peanut butter and butter on medium speed until smooth. Add white and brown sugars and beat until smooth. Add eggs and vanilla and beat again until well-blended. Add flour mixture and mix on low-medium speed just until blended, stopping once to scrape sides and bottom of mixing bowl to incorporate all ingredients.
Drop the dough by level tablespoonfuls onto ungreased baking sheets 2 inches apart. Using your fingers, shape dough into 1/2-inch-thick rounded mounds.
Bake for 11-13 minutes or just until golden in color (be careful not to overcook to ensure chewy cookie results). Remove from oven and allow to cool on baking sheet for about 30 seconds, then immediately gently press a chocolate kiss onto the center of each cookie. (The bottoms of kisses will slightly melt because of the warmth of the cookies, and will adhere after the cookies cool.) Transfer cookies to a cooling rack and allow to cool completely.
In a small bowl, whisk together oats, flour, baking powder, baking soda and salt. Set aside.
Peel open 36 chocolate kisses and set aside.
In an electric mixer bowl, beat peanut butter and butter on medium speed until smooth. Add white and brown sugars and beat until smooth. Add eggs and vanilla and beat again until well-blended. Add flour mixture and mix on low-medium speed just until blended, stopping once to scrape sides and bottom of mixing bowl to incorporate all ingredients.
Drop the dough by level tablespoonfuls onto ungreased baking sheets 2 inches apart. Using your fingers, shape dough into 1/2-inch-thick rounded mounds.
Bake for 11-13 minutes or just until golden in color (be careful not to overcook to ensure chewy cookie results). Remove from oven and allow to cool on baking sheet for about 30 seconds, then immediately gently press a chocolate kiss onto the center of each cookie. (The bottoms of kisses will slightly melt because of the warmth of the cookies, and will adhere after the cookies cool.) Transfer cookies to a cooling rack and allow to cool completely.