In a medium bowl, combine oats, flour, crushed graham crackers, baking soda, baking powder, cinnamon and salt. Set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Beat in eggs, milk and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon until combined.
Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour but no longer than 4 hours.
Line cookie sheets with parchment paper or lightly grease cookie sheets. Drop dough from rounded tablespoons about 2 inches apart onto prepared cookie sheets.
Bake in a 375°F oven for 8 minutes. Remove from oven.
Using the back of a measuring teaspoon, make a slight impression in the center of each cookie. Transfer the marshmallow crème to a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. Use the bag to pipe about 1 teaspoon of the marshmallow crème into the center of each cookie. Push a Kiss chocolate into the center of the marshmallow crème, pointed side down. Return cookies to the oven. Bake for 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool.