Ingredients: |
Ingredients: 4 c. rolled oats (the 5-minute kind)
1 + ½ c. all-purpose flour
1 c. finely crushed graham crackers (about 15)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
1 c. butter, softened
1 c. packed brown sugar
½ c. granulated sugar
2 eggs
¼ c. milk
1 Tbs. vanilla
1 (7 oz.) jar marshmallow creme
about 45 Hershey Kisses, unwrapped
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Directions: |
Directions:1. In a medium bowl whisk the oats, flour, graham crackers, baking soda, baking powder, cinnamon and salt together until well combined. Set aside.
2. In a large bowl beat the butter on medium speed for 30 seconds the beat in both sugars, scraping down the side of the bowl.
3. Beat in the eggs, milk and vanilla just until combined.
4. Beat in as much of the flour mixture as you can with the mixer, if it gets too thick for your mixer stir by hand until just combined.
5. Cover the bowl with plastic wrap and chill at least 1 hour but no longer than 4 hours.
6. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly grease.
7. Scoop up slightly rounded tablespoonfuls of dough and lightly roll into a ball. Place about 2 inches apart on prepared cookie sheets and bake 8 minutes.
8. Remove from oven and use the back of a measuring spoon to make a small indent in the center of each cookie. Drop teaspoonfuls (use another spoon to scrape it off the measuring spoon) of marshmallow fluff into each one and then push a kiss down into the center of that.
9. Cool on wire racks and store in one layer in a tightly covered container up to one week. |
This recipe for Oatmeal Kiss Cookie S'mores is from