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:
- Preheat oven to 350 degrees.
- In a medium mixing bowl, stir the egg, vanilla, and sugar until well combined.
- Add the peanut butter and mix until well combined.
- Fold the quick-cooking oats into the cookie dough.
- Use a cookie scoop or tablespoon to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
- Sprinkle the top of each cookie with red, white, and blue sanding sugar or decorating sugar.
- Bake the cookies for 11 to 13 minutes.
- Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss into the middle of each cookie.
- 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.
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:
- Preheat oven to 350 degrees.
- In a medium mixing bowl, stir the egg, vanilla, and sugar until well combined.
- Add the peanut butter and mix until well combined.
- Fold the quick-cooking oats into the cookie dough.
- Use a cookie scoop or tablespoon to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
- Sprinkle the top of each cookie with red, white, and blue sanding sugar or decorating sugar.
- Bake the cookies for 11 to 13 minutes.
- Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss into the middle of each cookie.
- 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
“S” – Sweet Whiskey Skillet Teriyaki Chicken
“T” – Baked Chicken Tenders with Crushed Fritos
“U” – Unsweetened Coconut Oatmeal Peach Crisp
“V” – Sweet & Spicy Balsamic Vinegar Deviled Eggs
“W” – Whiskey-Soaked Raisin Baked Stove Top Stuffing
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
