Kisses Candy Corn Autumn Cookies

senseicheryl's Note:

I found this recipe on the www.hersheys.com website. It sounds like a wonderful Halloween cookie and I can't wait to bring them to the office!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 48

Yield: 4.0 dozen c ...

• ¾ cup creamy peanut butter , Reese's
• ½ 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
• ½ teaspoon salt
• 66 Hershey candy corn kisses

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.