Oatmeal cookies slathered with sticky-sweet marshmallow fluff and topped with Hershey’s kisses.
An irresistible twist on what seems to be everybody’s favorite these days the campfire s’more. Or is it s’mores?
I didn’t forget the graham crackers! A s’more isn’t really a s’more without them.
Here they’re crushed up in the cookie batter with lots of wholesome oatmeal, brown sugar and cinnamon.
The oatmeal cookies all on they’re own are something pretty special. They might even be the best I ever made with great flavor and a soft, chewy texture.
I definitely see myself using them again to create another recipe.
The end of winter means warmer weather and no more wood stove blazing hot like a beacon in the center of my house.
My Mom and I can’t huddle up in front of it at night anymore to toast marshmallows on little forks for s’mores that make the entire house smell like a girl scout campfire. LOVE that.
I’ll have to eat a cookie instead.
This girl will choose a homemade cookie over a s’more pretty much. . .always.
Especially when it has a shining star on top in the form of a chocolate kiss.
That’s the best.
|Oatmeal Kiss Cookie S'mores|| |
- 4 cups rolled oats (the 5-minute kind)
- 1 + ½
cups cupsall-purpose flour
- 1 cup finely crushed graham crackers (about 15)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- ¼ cup milk
- 1 tablespoon vanilla
- 1 (7 - ounce) jar marshmallow creme
- about 45 Hershey Kisses, unwrapped
- In a medium bowl whisk the oats, flour, graham crackers, baking soda, baking powder,
cinnamonand 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,
milkand 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.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved