A classic oatmeal cookie made into a thumbprint cookie. Before baking they are rolled in chopped nuts and after they come out of the oven, they are blessed with a chocolate kiss.
INGREDIENTS (for 7 servings):
- 1 (13 ounce) package HERSHEY®'S KISSES® Milk Chocolates
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/8 cups quick-cooking oats
- 1 cup chopped walnuts
Heat oven to 375 degrees F. Remove wrappers from chocolate pieces.
Beat butter, shortening, granulated sugar and brown sugar in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in rolled oats and nuts. Shape rounded teaspoons of dough into 1-inch balls. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown. Remove from oven; immediately place chocolate piece in center of each cookie, pressing down lightly. Carefully remove cookies from cookie sheet to wire rack. Cool completely.