Hershey's Candy Corn Cookies

Ah, candy corn. I absolutely love the stuff. Not sure why, but it's one of those things I just must have every year in the fall. You know how to make candy corn extra yummy, by the way? Mix in equal amounts cashews or peanuts. Mmmmmmmm. Best stuff ever.

So, Hershey has had this thing the past few years for making gimmicky, flavored Kisses. I've tried a few and they were good - the cherry cordial, the toffee, etc. (oh man, while we're on topic: check out Zoe's awesomely cute Kiss Site, it is too ridiculously adorable for words).

Anyway. Where was I? Oh, yes - this season, Hershey came out with a Candy Corn Kiss, so um, yeah. Straight into the grocery cart, two bags in fact (hey, if they're good I don't want them to be sold out later). They don't taste exactly like real candy corn - that signature honey/caramelized sugar taste is more buttery, maybe because it's really white candy stuff we're dealing with (not white chocolate, but white stuff. Whatever, I'm trying not to think too hard about it). Still fantastic, a great showing by the Hershey company.

This recipe came off the back of the bag, and make for a nice way to get rid of a whole bag of these goodies so that I don't gorge myself :) The cookies are basically peanut butter with oatmeal in them, and a nice drizzle (as well as whole Kiss) of their candy corn goodness. Mmmm. Very cute presentation, and perfect for the autumn time!

Hershey's Candy Corn Cookies

(from the back of the bag, baby)

Ingredients:

3/4 c. creamy peanut butter
1/2 c. shortening
1/3 c. granulated sugar
1/3 c. light brown sugar, packed
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/3 c. quick-cooking oats, divided
1 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
66 Hershey candy corn kisses (pretty much the whole bag)

Heat oven to 350°F Beat peanut butter and shortening in large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together 1/2 cup oats, flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in remaining oats; place on ungreased cookie sheet. Flatten cookies with tines of fork to form a crisscross pattern.

Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Remove wrappers from candies. Place 18 candies in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; knead bag and candies. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, until candies are melted and color is uniform. Cool slightly. Cut off corner of bag about 1/8 inch from point. Lightly drizzle cookies. Before drizzle sets, place candy piece in center of each cookie.