Oatmeal Kiss Cookie S’mores
Oatmeal Kiss Cookie S’mores might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 48 servings with 131 calories, 2g of protein, and 6g of fat each. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 43035 people have tried and liked this recipe. This recipe from Cinnamon Spice and Everything Nice requires baking powder, graham crackers, rolled oats, and marshmallow creme. From preparation to the plate, this recipe takes roughly 38 minutes. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is rather bad. Similar recipes include S’mores Oatmeal Kiss Cookies, Oatmeal Cookie Pumpkin S’mores Gooey Bars, and Oatmeal Chocolate Chip + Graham Cracker Cookie S’mores.
Servings: 48
Preparation duration: 30 minutes
Cooking duration: 8 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 cup butter, softened
2 eggs
1 cup finely crushed graham crackers (about 15)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
about 45 Hershey Kisses, unwrapped
1 (7 - ounce) jar marshmallow creme
1/4 cup milk
4 cups rolled oats (the 5-minute kind)
1/2 teaspoon salt
1 tablespoon vanilla
Equipment:
baking paper
baking sheet
plastic wrap
whisk
bowl
oven
measuring spoon
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Place about 2 inches apart on prepared cookie sheets and bake 8 minutes.
3. 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.
Nutrition Information:
covered percent of daily need
