KISSES Oatmeal Blossoms

Oatmeal KISSES Cookies

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium70 mg3% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium70 mg3% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 bag HERSHEY'S KISSES Brand Milk Chocolates (13 oz.)
  • 1 cup light brown sugar packed
  • 1 teaspoon salt
  • 2-1/4 cups quick-cooking rolled oats
  • 1 cup nuts chopped
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda

Directions

  • 1. Heat oven to 375°F. Remove wrappers from chocolate pieces.
  • 2. Beat beat butter, shortening, granulated sugar and brown sugar in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in rolled oats and nuts. Shape rounded teaspoons of dough into 1-inch balls. Place on ungreased cookie sheet.
  • 3. Bake 8 to 10 minutes or until light brown. Remove from oven; immediately place chocolate piece in center of each cookie, pressing down lightly. Carefully remove cookies from cookie sheet to wire rack. Cool completely. Makes about 6 dozen cookies.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog