Ingredients
4cupsold-fashioned oats
1½cupsall-purpose flour
1cupgraham cracker crumbsfinely crushed, from about 7 sheets
1tspbaking powder
1tspbaking soda
1tspground cinnamon
¾tspsalt
1cupbutterunsalted, softened
1cupsugarpacked light-brown
½cupsugargranulated
2largeeggs
¼cupmilk
2tspvanilla extract
23largemarshmallows
46milk chocolateor special dark Hershey’s Kisses
Preparation
In a mixing bowl, whisk together oats, flour, graham cracker crumbs, baking powder, baking soda, cinnamon, and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, brown sugar and granulated sugar until pale and fluffy.
Mix in eggs one at a time, blending until combined after each addition. Blend in milk and vanilla extract.
With mixer set on low speed, slowly add in dry ingredients and blend just until combined.
Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
Preheat oven to 375 degrees F.
Remove cookie dough from the refrigerator and scoop the dough out by the rounded tablespoonfuls. This should be about 26 grams each.
Roll into a ball. Transfer to Silpat or parchment paper-lined baking sheets, spacing cookies 2 inches apart.
Flatten cookies slightly and bake in the preheated oven for 7 to 8 minutes.
While cookies are baking, cut marshmallows into halves and unwrap Hershey’s Kisses.
Remove cookies from the oven.
Allow the cookies to cool for 5 minutes.
Top each cookie with a marshmallow (cut side facing downward).
Heat oven broiler, place oven rack several levels below broiler element, and transfer marshmallow-topped cookies to oven. Allow to broil for about 1 minute.
Remove from oven and gently press 1 kiss into the center of each toasted marshmallow.
Serve warm or allow to cool and store in an airtight container.
