The Holidays are for Cookies!

I wonder how many MILLIONS (is it BILLIONS?) of cookies are made in a holiday season?

It’s that many just at my house.

On a trip last week to Hershey, PA and the Hershey Kitchens, I got to bake and then exchange about a MILLION cookies.

Ok, so maybe a just dozens but you had to be there.  I joined a group of bloggers for what amounted to a chocolate extravaganza, testing chocolate from around the world, making our own personalized chocolate bars, a chocolate infused meal and baking.  Cookie baking.

We were broken up into teams and our team which included me, Leslie from Leslie Loves Veggies and Valerie from Mom Knows it All made Double Striped Peanut Butter Oatmeal Cookies.  The recipe can be found on the Hershey’s Site.  Or I’ve included it here to save you time.   YOU’RE BUSY IT’S THE HOLIDAYS!!

With no fancy equipment (Kitchenaid Mixers or industrial gadgets), we made our cookies the way most of America does.  By hand.  With real kitchen microwaves and ovens and trays and measuring spoons.   The Hershey kitchens (we loved chief baker Linda Stahl~)  that make and test all the recipes on the site and the back of products make them this way so they can know exactly what you at home will be making and how it will turn out.

Those yummies in the photo?  Cookies I mean …here’s the recipe!

Double Striped Peanut Butter Oatmeal Cookies

Ingredients:

• 3/4 cup REESE’S Creamy Peanut Butter
• 1/2 cup (1 stick) butter or margarine, softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 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
• 1/2 teaspoon salt
• 1/2 cup HERSHEY’S Milk Chocolate Chips
• 2 teaspoons shortening (do not use butter, margarine, spread or oil)
• 1/2 cup REESE’S Peanut Butter Chips

Directions

1. 1. Heat oven to 350°F. Beat peanut butter and butter 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. 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. 3. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
4. 4. Place chocolate chips and 1 teaspoon shortening in medium microwave-safe container. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over cookies. Repeat procedure with peanut butter chips and remaining 1 tablespoon shortening. Allow drizzles to set.
   About 4 dozen cookies.

If you make these I’d love to know how they turn out!  They were fun and easy to make!  One tip for rolling balls in the oats…instead of rolling on a tray or plate, put the oats in a small bowl or plastic container and roll the balls in there!  But you probably already knew that!

Want to learn more about Hershey?  Follow these links!

·         HersheysCookies.com-your ultimate baking resource this holiday season. Find and share recipes and photos with fellow bakers and read Linda Stahl’s holiday entertaining and baking blog for festive and easy holiday tips.

·         HersheysKitchens.com- product information, store locator and a variety of recipes.

·         HersheyPa.com-includes information on Hershey attractions and resorts.

·         DiningInHershey.com-includes chef bios and recipes for the various Hersheyrestaurants.

·         Milton Hershey School-information on the school, legacy, programs and admission.

Also register to win a Kitchen Makeover too and one to share with a friend on the Hershey Site!

I was invited on an an all expenses paid blogger trip and treated to look at the fabulousness of Hershey.  Opinions as to fabulosity are all mine.