Posted by mike @ made by mike
I’ve been eager to post these cookies for over a week. They were very well received at a work party. But sometimes life just gets in the way. Like a freak July 4th hail storm that shattered most of the windows on the back of our house. The storm also decimated my flowers and tomato plants.
But life goes on, and what better way to move forward than with sweet delicious summer treats? And while I was thinking about these terrific S’mores Cookies from Everyday Food magazine, I decided to go full-marshmallow on you this week. That’s right, each day will feature a recipe that celebrates the humble marshmallow. I hope you enjoy the week.
Back to the cookie. These are pretty simple. I probably should have pulsed the rolled oats a bit finer, but I enjoyed the texture that they brought to the soft graham cracker-inspired cookie. Keep a close eye on your marshmallows under the broiler. I needed to move my baking sheets around to get an even browning on all of the marshmallows.
S’mores Cookies – Everyday Food, July/August 2009
- 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, room temperature
- 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
- 15 large marshmallows, halved horizontally
Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add both flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down the side of the bowl as needed. With mixer on low, beat in flour mixture until just combined.
Drop dough by tablespoons, 1-inch apart, onto two parchment lined baking sheets. Top each with a chocolate square. Bake until just lightly golden, 11 to 13 minutes, rotating the sheets halfway through. Remove sheets from oven, heat the broiler. Top each cookie with a marshmallow half, cut side down. One sheet at a time, broil until marshmallows are lightly browned, 60 to 90 seconds. Transfer cookies to wire rack to cool.
About mike @ made by mikeBlogger. Baker. Picture Taker. I live near Akron, Ohio with my partner Greg, Ted the wonder dog, and a pantry full of flour and sugar.
Posted on July 8, 2012, in Everyday Food Challenge, Food & Drink, Marshmallow Week, Martha Stuff and tagged baking, cooking, dessert, Everyday Food Magazine, Marshmallow Recipes, marshmallows, recipe, s'mores, s'mores cookies, toasted marshmallows. Bookmark the permalink. 24 Comments.