I had a bag of Hersey’s kisses laying around and decided to use them in a recipe so that I wouldn’t be snacking on them all day! It didn’t really work out, though–I ended up eating more cookies with the kisses than I would have eaten kisses normally. Oh well!
Recipe from the back of the Hershey’s kiss bag
Makes 48 cookies
48 Hershey’s Kisses
Â½ cup shortening
Â¾ cup peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
2 Tbs milk
1 tsp vanilla extract
1 Â½ cups all-purpose flour
1 tsp baking soda
Â½ tsp salt
Heat oven to 375F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Ad 1/3 cup sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
I feelÂ comfortableÂ saying these might be the best cookies I have ever eaten, much less baked myself! Â They were simple and delicious, and I highly recommend them to everyone!
My husband took these into work and all the Americans loved them. Â But it seems butterscotch isn’t common around here, and all the Italians thought it was disgusting, haha!
Altered slightly from this recipe at Allrecipes.com.
Butterscotch Oatmeal Cookies
Makes about 36 cookies
2 cups all-purpose flour
Â½ teaspoon baking powder
1 teaspoon baking soda
Â½ teaspoon salt
Â½ cup margarine
Â½ cup vegetable oil
1 tsp vanilla
1 cup packed brown sugar
1 cup white sugar
3 cups quick cooking oats
1 cup butterscotch chips
Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.
In a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time; add vanilla. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let sit on the cookie sheets for a few minutes before transferring to wire racks to cool completely.Â The cookies harden as they cool, so they are best if you set your hunger aside and wait a while!
I’ve made these cookies twice and they are delicious! The bit of cinnamon really brings these to another level. Â They’re kid-friendly andÂ chocolatyÂ but also have a very “adult” taste
Recipe altered slightly from this one at Alpineberry
(makes 30 cookies)
1 1/3 cup all-purpose flour
1 Tbs unsweetened cocoa
Â½ tsp ground cinnamon (heaping)
Â¼ tsp baking powder
Â¼ tsp baking soda
pinch of salt
7 Tbs unsalted butter, at room temp.
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup Nutella (chocolate hazelnut spread)
Â½ tsp vanilla extract
1 large egg
Â½ cup semisweet chocolate chips (I omitted this)
Â½ cup toasted & skinned hazelnuts, coarsely chopped (I omitted this)
Preheat oven to 350Â°F (177Â°C).
Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
Add flour mixture and mix until just incorporated. Add chocolate chips and hazelnuts.
Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake for about 10-12 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.
Except I didn’t actually use Nutella. Â Instead I used an Italian hazelnut and chocolate spread, which I like much more! Â The taste was nearly the same, though. Â I’m not sure if this isÂ availableÂ in the US; has anyone tried this?