Kisses Candy Corn Autumn Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3/4 cup creamy peanut butter, reese's
• 1/2 cup shortening
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 egg
• 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 candy corn kisses

Recipe

• 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.