Firecracker Oatmeal Peanut Butter Blossoms

With their combination of creamy peanut butter and chocolatey Hershey’s Kisses, these patriotic oatmeal peanut butter blossoms will almost surely cause a summer flavor explosion. These delightful blossom cookies are adorned with a festive and vibrant firecracker-inspired sprinkle of decorative red, white, and blue sugar, making them the perfect addition to any mid-summer celebration or 4th of July gathering.

Firecrackers and fireworks were one-hundred percent not something I enjoyed as a young child. Never a fan of loud noises, I tended to shyly hide inside behind a door, only occasionally taking a peek outside to see what all of the fuss was about. For sure, I spent more time covering my eyes and ears in fear than enjoying the actual show. Now, that I’m older, things have gotten a little better, however, at the beginning of a large professional firework display, I still find myself uncontrollably flinching for the first few minutes and pretty much jumping out of my skin at every loud boom. When it comes to fireworks, I think I’ll stick to smaller backyard displays. That way, I at least have the option of hiding inside behind a door and covering my eyes and ears if things become too overwhelming. And if she isn’t already hiding under a bed or inside a closet, I’m fairly certain that our kitty, McKenna, will be more than willing to keep my company. When it comes to fireworks, she’s even more of a scaredy cat than I am.

Ingredients:

• 1 Egg, Room Temperature
• 2 Teaspoons Vanilla
• 1 Cup Granulated Sugar
• 1 Cup Creamy Peanut Butter
• 1 Cup Quick-Cooking Oats
• Hershey’s Kisses, Unwrapped (Approximately 18)
• Red, White, & Blue Sanding Sugar or Decorating Sugar

Directions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, stir the egg, vanilla, and sugar until well combined.
3. Add the peanut butter and mix until well combined.
4. Fold the quick-cooking oats into the cookie dough.
5. Use a cookie scoop or tablespoon to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
6. Sprinkle the top of each cookie with red, white, and blue sanding sugar or decorating sugar.
7. Bake the cookies for 11 to 13 minutes.
8. Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss into the middle of each cookie.
9. Allow the cookies to rest for at least 5 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

• When it comes to decorating these cookies, you can use any color of sanding or decorating sugar. I combined some red and white sanding sugar I had leftover from Christmas with some blue sanding sugar I randomly purchased recently to create a red, white, and blue patriotic combination.
• Every oven bakes at a different temperature. At 350 degrees, anywhere between 11 and 13 minutes should be just about right.
• I used Dark Chocolate Hershey’s Kisses for this recipe. Feel free to use whichever variety you have on hand.
• This recipe will yield approximately 1 1/2 dozen cookies. You may have a few less or a few more, depending on how large you scoop your cookies out onto the baking sheet. If you have a few more, you will need additional Hershey’s Kisses.
• Store the cookies in an airtight container after the Hershey’s Kisses have firmed up.

Improvements:

• Use Reese’s Miniature Cups or Rolo Creamy Caramels instead of Hershey’s Kisses.
• Fold chopped or crushed peanuts into the cookie dough.
• Use different varieties of Hershey’s Kisses in this recipe.
• CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our 4th of July Cookies section.

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Firecracker Oatmeal Peanut Butter Blossoms

Ingredients:

• 1 Egg, Room Temperature
• 2 Teaspoons Vanilla
• 1 Cup Granulated Sugar
• 1 Cup Creamy Peanut Butter
• 1 Cup Quick-Cooking Oats
• Hershey’s Kisses, Unwrapped (Approximately 18)
• Red, White, & Blue Sanding Sugar or Decorating Sugar

Directions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, stir the egg, vanilla, and sugar until well combined.
3. Add the peanut butter and mix until well combined.
4. Fold the quick-cooking oats into the cookie dough.
5. Use a cookie scoop or tablespoon to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
6. Sprinkle the top of each cookie with red, white, and blue sanding sugar or decorating sugar.
7. Bake the cookies for 11 to 13 minutes.
8. Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss into the middle of each cookie.
9. Allow the cookies to rest for at least 5 minutes before removing them to a baking rack to finish cooling completely.

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In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.

“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut

“B” – Spicy Barbecue Seasoned Rice Chex Mix

“C” – Dove Dark Chocolate Chunk Cakey Muffins

“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes

“E” – Buttery Everything Bagel Seasoning Biscuits

“F” – Butternut Squash Soup with French Herbes

“G” – Creamy Simple Stovetop Gouda Mac & Cheese

“H” – Sweet Honey Deviled Eggs with Fennel Fronds

“I” – Orange & Feta Italian Orzo Pasta Salad

“J” – Brown Sugar Caribbean Jerk Seasoning

“K” – Kalamata, Mozzarella, & Tomato Couscous Salad

“L” – Fresh Dill Deviled Eggs with a Hint of Lemon

“M” – Chocolate Chunk Cookies with Fresh Mint

“N” – Great Northern Bean Summer Caprese Salad

“O” – Firecracker Oatmeal Peanut Butter Blossoms

“P” – Creamy Potato Salad with Crunchy Fennel

“Q” – Butternut Squash Taco Ravioli with Queso Fresco

“R” – Cheeseburger Broccoli Rice Soup Casserole

Please make sure to check out the other great “O” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.

• Firecracker Oatmeal Peanut Butter Blossoms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• How to Shuck Oysters and a Few Serving Ideas by Culinary Cam
• Maple Oat Pecan Scones by Blogghetti
• Olive Cream Cheese Bites by Palatable Pastime
• Orange Chili Pulled Pork by A Day in the Life on the Farm
• Oreo Mousse Cake by Jolene’s Recipe Journal
• Oreo Paratha by Magical Ingredients
• Ozark Pudding by A Messy Kitchen
• Roasted Onion and Asiago Miche by Karen’s Kitchen Stores
• Spicy Orange Braised Short Ribs by Food Lust People Love
• Whole Orange Cake by Mayuri’s Jikoni

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