Dessert

S’Mores Cookies

I love s’mores!  I mean really, what fun is camping without s’mores?

I have to admit that I have tried making s’mores in the microwave, on the gas grill, and even with a pocket lighter. Don’t judge, I have an obsession! So when I found this amazing recipe last fall I knew I would fall in love! No campfire? No problem! No fire is needed to create these gooey, chocolately cookies.

S’Mores Cookies

S’Mores Cookies

Ingredients

  • 1/2 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup light-brown sugar
  • 1 large egg
  • 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
  • 15 large marshmallows, halved horizontally

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
    In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in egg; Scrape down the sides of the bowl with a rubber spatula as needed. With mixer on low, beat in flour mixture just until combined.
  3. Roll a heaping tablespoon of dough into a 1½-inch ball and place on prepared baking sheets, 1 inch apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies). Top each with a chocolate square.
  4. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through.
  5. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

Notes

Source: Everyday Food, July/August 2009

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