Oatmeal Kiss Cookies
“This is a nice change from the usual peanut butter cookie,” notes Anna Mary Knier of Mount Joy, Pennsylvania. “Children really enjoy unwrapping the kisses,” she adds.
Total TimePrep: 35 min. Bake: 10 min./batch
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large Nellie’s Free Range Eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2-1/4 cups quick-cooking oats
- 1 cup chopped nuts
- 72 milk chocolate kisses
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and nuts. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
- Bake at 375° for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss in the center of each cookie. Remove to wire racks.
Nutrition Facts1 each: 105 calories, 5g fat (2g saturated fat), 10mg cholesterol, 70mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.
Originally published as Oatmeal Kiss Cookies in Simple & Delicious November/December 2006
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