Thursday, October 16, 2008
Okay, here's my rule as a nutritionist. 80% of the week you should always try to eat clean and healthy BUT 20% of the week you need to fulfill your cravings, IN MODERATION that is. Due to the array of halloween candy at our local grocery store and my obsession with candy corn, I found this awesome recipe that is delicous! Its kinda healthy, no trans fat and their are some healthy oats mixed in the batch, but other than that its just plain sinful and delicous. Enjoy a couple cookies with a glass of milk or hot chocolate. Gotta love fall baking!
3/4 c. creamy peanut butter
1/2 c. shortening
NOTE:I used a brummel and brown butter made with yogurt for less saturated fat
1/3 c. granulated sugar
1/3 c. light brown sugar, packed
2 Tbsp. milk
1 tsp. vanilla extract
1 1/3 c. quick-cooking oats, divided
1 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
66 Hershey candy corn kisses (pretty much the whole bag)
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.
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.
Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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.