Welcome back to Cookie Bookie, my week long homage to good reads and tasty treats. We've covered Austen and maple bars, Christie and gooey chocolate cookies. Follow along everyday by clicking the link in the upper right side bar. Tell your friends to follow along too; there's always room for more at my table.
The wind was a torrent of darkness among the gusty trees,
3/4 cup REESE'S Creamy Peanut Butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/3 cups quick-cooking oats, divided
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
66 HERSHEY'S KISSES Brand Candy Corn Flavored Candies (find them at Target)
Directions:1. 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.2. 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.3. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.4. 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. About 4 dozen cookies.