Peanut Butter Oat Blossoms
A perennial christmas favorite from my childhood, slightly modified.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16
Ingredients
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3/2 cups whole grain oat flour not oatmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Additional granulated sugar
- 3/4 cups 10 oz Hershey's Kisses
Instructions
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Heat Oven to 375ºF
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Beat together shortening and peanut butter in a mixing bowl.
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Beat in 1/3 cup granulated sugar and 1/3 cup packed light brown sugar.
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Beat in egg, milk, and vanilla.
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Combine oat flour, baking soda, and salt. Gradually blend into peanut butter mixture.
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Shape dough into one-inch balls (one-half leveled tablespoon of dough makes a good sized ball.)
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Roll balls in granulated sugar and place on ungreased cookie sheet (pizza pans also work well). Bake for eight to ten minutes or until lightly browned.
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Immediately place a Hershey's kiss on top of each cookie, pressing down lightly to avoid cracking the cookie apart. The heat from the cookies will just slightly melt the kiss, which will harden upon cooling.
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Cool cookies on wire rack.
Recipe Notes
Don’t be afraid to experiment with this recipe. Rollos make a great substitute topping, as do white chocolate Hershey’s kisses.
Adapted from Recipe from the back of a pack of Hershey's Kisses.
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