Oatmeal Kiss Cookies
Sweet, chewy, and crowned with a luscious chocolate center, these Oatmeal Kiss Cookies combine the hearty goodness of old-fashioned oats with the indulgence of Hershey's Kisses. Perfect for cookie swaps, holiday gifting, or a family treat, this recipe balances warm notes of cinnamon with a delightful texture that’s both soft and slightly crisped at the edges. With just 15 minutes of prep, these homemade cookies are ready in a snap, making them an ideal choice for busy bakers. Whether you’re savoring them warm from the oven or sharing them with loved ones, these oatmeal cookies with a chocolate twist are a timeless crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 unit large egg
- 2 teaspoons vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2.5 cups old-fashioned oats
- 36 units Hershey's Kisses (chocolate candies)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and beat until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the old-fashioned oats by hand using a rubber spatula or wooden spoon until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers look set.
While the cookies are baking, unwrap the Hershey's Kisses and set them aside.
Remove the baking sheets from the oven and allow the cookies to cool for 1-2 minutes on the sheets. Then, gently press a Hershey's Kiss into the center of each cookie while they are still warm.
Transfer the cookies to a wire rack to cool completely. The chocolate will soften from the warmth of the cookies but will firm up as they cool.
Store the cookies in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
