Oatmeal Cinnamon Kiss Cookies ~ Recipe

Oatmeal Kiss Cookies SmashI finally broke in my tiny oven in my tiny apartment in Toronto! With very limited supplies I was able to whip up these cookies which are a nice alternative to a peanut butter blossom with the yummy Hershey kiss. I used the kisses that have caramel in the middle which gave them a little something extra.

I used this recipe since it has no baking powder, baking soda or peanut butter all of which I did not have on hand.

A half batch was also plenty of cookies in my opinion. About 20 cookies.

Without a mixer or a real thermostat on my oven I feel good about the inaugural batch of cookies! Enjoy!

Here is the original post for the recipe: Can’t Stay Out Of The Kitchen

Oatmeal Kiss Cookies
Oatmeal Kisses
Wonderful oatmeal cookie with just a hint of cinnamon. The Hershey’s Kisses
in the center of each cookie make these cookies spectacular. A chocolate
lover’s delight!
Author: Teresa Ambra ­ adapted from a magazine back in the early 1980s.
Serves: 48

3 cups UNBLEACHED all­purpose flour (bleached flour toughens baked
½ cup sugar
1 tsp. vanilla
½ tsp. salt
3 cups oatmeal
1 cup butter, softened
½ cup brown sugar
1 tsp. cinnamon
2 eggs
48 Hershey’s Kisses
1. In large bowl with mixer at low speed, beat butter, sugars, vanilla, cinnamon, salt and eggs, until well
blended occasionally scraping bowl with rubber spatula.
2. With wooden spoon, stir in oats and flour.
3. Preheat oven to 350°.
4. Grease large cookie sheet or spray with cooking spray.
5. With hands, shape dough into 1­inch balls.
6. Place as many balls as possible, about 2 inches apart on cookie sheet.
7. Bake cookies about 8 minutes.
8. Meanwhile, remove foil wrappers from candies.
9. Remove cookie sheet from oven and place Hershey’s Kiss in center of each cookie pressing kiss down into
the cookie.
10. Bake an additional 6­-7 minutes until chocolate starts to glisten and cookie is done.
11. Let cookies cool in pan a few minutes.
12. With pancake turner, carefully remove cookies to wire racks to cool.
13. Store cookies in tightly­covered container to use up within 1 week.

Recipe by Can’t Stay Out Of The Kitchen



Pumpkin Pie Spiced Biscotti ~ Recipe

This was my first time making biscotti and it turned out great! I followed the below recipe exactly to get the pumpkin pie spiced base biscotti. I then dipped the ends in semi-sweet chocolate after they cooled for a few minutes and sprinkled chopped almonds. This may have to be a repeat for Christmas!

This recipe was sent to me by a friend so I do not know the source.

photo 1 photo 2

Grandma’s Molasses Cookies

For my first post I am giving away a great secret recipe! This one is adapted from an obscure Christmas Cookies cookbook that belongs to my Mom.


3/4 cup butter
1 cup sugar
1 egg
1 tablespoon orange juice
1/4 cup molasses
1/4 teaspoon salt
1/2 teaspoon ground cloves
3/4 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon baking soda
2 1/4 cups flour
2 tablespoons sugar

Cream butter and 1 cup sugar until light and fluffy. Beat in egg, orange juice, and molasses. Whisk dry ingredients together and stir into molasses mixture. Chill dough. Shape into 1-inch balls and roll them in remaining 2 tablespoons sugar. Place 2 inches apart on cookie sheet and bake 8 to 10 minutes at 350 degrees.

My sister’s and I have renamed these delicious morsels “crack cookies”. Make sure you make an extra dozen for yourself. ♥