Every since my son was diagnosed with a peanut allergy, we have been trying to find a way to enjoy our favorite holiday cookie without the peanut butter. I made them with Cookie Butter a few years ago, and they were pretty good. These Oatmeal Blossoms are my second attempt. I’d say they were a smashing success!
These cookies have the same ingredients as a basic oatmeal cookie, except they get topped with a yummy chocolate Hershey’s Kiss!
How to Make Oatmeal Kiss Cookies
Mix dry ingredients: Sift together all-purpose flour, oats, baking soda and salt. Always use old-fashioned oat for baking; the quick cook kind will get mushy.
Mix wet ingredients: Cream together butter and sugars, then add egg and vanilla. Creaming means to beat the ingredients until they are a fluffy, creamy consistency, and light in color.
Combine wet and dry ingredients together. Stir gently, and don’t over-mix. You want the flour to just barely disappear.
Form balls of cookie dough. Using a cookie scoop which is about 2 teaspoons of dough, scoop cookie dough and roll into evenly sized balls on baking sheets.
Bake, then bake again. Once the cookies are ready to go in the oven, bake them for 8 minutes, then remove from the oven to add the kisses on top. Working quickly, but carefully, place a kiss on top of each cookie. Bake for an additional 2-4 minutes.
Cool and serve or store. Cool the cookies on the baking sheets for a few minutes so they can set, then transfer to a wire rack. I recommend enjoying them while they’re still a little warm!
Storage and Freezing
How to store kiss cookies: Allow the cookies to cool completely being storing, then keep in airtight containers at room temperature for up to 2 weeks.
Can you freeze kiss cookies? These cookies are great for storing in the freezer to enjoy later. Cool completely then store in a freezer safe container. They remain fresh for 4-6 months. Thaw at room temperature.
Kiss Cookies Tips
How do you add the kisses to the kiss cookies? The key is to pull the cookies out of the oven at just the right time and place the kiss on top quickly, slightly smooshing down just the center as the edges crack ever so slightly. You’ll hear a slight release as you press down. This is good!
Bake them twice and watch them closely. The next important tip (and this is a big one) is you want to put the cookies back into the over just long enough for the chocolate to get soft, but not melt at all. When they come back out of the oven in a couple of minutes the chocolate will retain it’s “kiss”shape. This is what you want! As they cool, the chocolate will adhere to the kiss cookies.
Play around with flavors. As it turns out, our favorite cookie can be made with just about any cookie base as long as they are thick and chewy…I’m thinking Chocolate Chip cookie next. What do you think?
Sift together flour, oats, cinnamon, soda and salt and set aside.
Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Stir in dry ingredients.
Form into balls using a tablespoon of dough for each cookie. Place on ungreased cookie sheets. Bake at 350° for 8 minutes. Place a chocolate kiss on top of each cookie until it cracks around the edges. Bake 2-4 minutes more until golden brown. Watch carefully as you don’t want to melt the kisses, just soften them!
Cool slightly on the baking sheets before transferring to cooling racks.
This recipe will make approximately 4 dozen cookies. Actual amount may vary depending on the size of each cookie.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
This post has been updated from 2016.
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.