S'mores Cookies

This is a recipe I made only once before and not again since, as the last time it was quite the messy experience.  Who knew that marshmallow creme would be so sticky haha? Don't get me wrong, the cookies were very delicious and I wanted to do them again (obviously).  Another factor that usually keeps these off my list is the need for ingredients I do not typically keep on hand (marshmallow creme and Hershey's kisses). This time, I was determined to make it go better...and I succeeded!
Link to original recipe:
http://www.midwestliving.com/recipe/smore-cookies-please/

The picture shown here is not the full batch--which, for the second time on a Midwest Living cookie recipe now (in my experience), yielded much more than indicated.  This would have made ~71 cookies, but I didn't bake the last 3 as I didn't want to run the oven for just 3 (and there are cookie dough lovers in my house, so... :))  Nearly twice as many as the 42 it seems to think one will get.  And I made them a little large this time, as I was trying out my new cookie scoop--a 1.5 T scoop, which is a little large for these.  So, point here is, be ready for lots or reduce!

Ingredients:

4 c. regular/old-fashioned rolled oats
1 1/2 c. all-purpose flour
1 c. finely crushed graham crackers (about 1 package when there are 3 in a box; I used Honey Maid brand)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. brown sugar (packed)
1/2 c. sugar
2 eggs
1/4 c. milk
1 T. vanilla
1 jar (7 oz.) marshmallow creme, scooped out into a 1 GAL size Ziploc-type bag (yes, you need to use that size or you will have the mess problem I talked about!)
~70 Hershey's kisses, unwrapped (make sure you have more, just in case)

Instructions:

1. In a medium bowl, combine first 7 ingredients (oats through salt).  Set aside.

2. In mixing bowl, beat butter for 30 seconds.

3. Beat in brown sugar and sugar.

4. Beat in eggs, milk, and vanilla.

5. Add as much of the oat mixture as you can with the mixer, then rest by hand (I was able to get it all in with mixer).

6. Chill batter for at least 1 hour, but not more than 4 (no idea what happens if you go longer, just repeating what the original says.  I went 2 hours this time.)

7. Heat oven to 375°F.  Line baking sheets with parchment paper.

8. Scoop/spoon out 1" dough balls and place 2" apart on sheets.

9. Bake for 8-9 minutes; they will still look a little unset in middles.

10. Remove from oven and place on cooling rack.  Working quickly, use the back of a spoon to make a small dent in the middle of each (I'm not sure this was really necessary, but did it anyhow).

11. Snip a small corner (about 1/4 inch or slightly larger) off of the Ziploc bag with the marshmallow creme in it.  Pipe a small ball of creme onto middle of each cookie.

12. Press a Hershey's kiss, tip down, into middle of each creme ball.  Return cookies to oven for 2-3 more minutes (if you go too long, the marshmallow creme will begin to harden a bit).

13. Cool on sheet for 1 minute before removing to cooling rack to cool completely.  Get some milk and enjoy!