I've missed the past two Mondays due to being out of town so this week I made sure to find an extra-special recipe for Cookie Monday. These were sticky and messy but absolutely wonderful. The cookie itself is an oatmeal cookie with some graham cracker crumbs mixed in. Then it's topped with marshmallow fluff and a hershey kiss (just like the Chocolate Nipple Cookies).
These actually did not take very long to make, which was much-appreciated. They also were very easy. The fluff got a little stuck to the cookies while I was topping them, and it melted all over the place, but that's just something that happens when you use marshmallow fluff.
Everyone said they really, really liked these. I was pretty proud of them, personally. I'm glad they were enjoyable. I would absolutely make these again.
S’more Oatmeal Kiss Cookies
From CinnamonSpice via Pinterest adapted from Midwest Living
4 cups rolled oats
1 1/2 cups all-purpose flour
1 cup finely ground graham crackers (about 15)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup milk
1 tablespoon vanilla
1 7 ounce jar marshmallow creme
About 45 Hershey's Kisses, unwrapped
In a medium bowl whisk the oats, flour, graham crackers, baking soda, baking powder, cinnamon and salt together until well combined. Set aside.
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. Beat in the eggs, milk and vanilla just until combined. 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.
Cover the bowl with plastic wrap and chill at least 1 hour but no longer than 4 hours.
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly grease.
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.
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.
Cool on wire racks and store in one layer in a tightly covered container up to one week.
Yield: 4 dozen