In any event, I was pretty hopped up about making these s’more cookies, although I have to say I was just a tiny bit skeptical about the whole thing hanging together. I had visions of melted chocolate all over the inside of my oven. But the lure of the s’more was too much for me to handle, so I gave it a go. The bottom cookie part is actually a dough made of the usual flour, sugar, butter, etc — and ground oatmeal with cinnamon. So it is a little sweet and crumbly, yum yum yum. The directions did say to put those squares of chocolate on top of the unbaked cookie dough and to bake them for 13 minutes. So fearing disaster, I did it. And phew, all was well. The chocolate (I used Hershey squares, natch) was soft but held its shape just fine.
These little goodies are AWESOME about 5 minutes out of the oven, but they are also great once they have totally cooked. The marshmallow goes from runny and creamy to a little chewy — but the taste still makes you say, let’s have s’more. And s’more. And s’more.
- 1/2 cup rolled oats
- 2 cups flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup light-brown sugar
- 1 large egg
- 8 ounces semisweet chocolate, cut into 30 squares
- 15 large marshmallows, halved horizontally
- Preheat oven to 350 degrees.
- Process oats in a food processor until they are finely chopped. Add flour, cinnamon, baking soda, and salt and process again until combined.
- Beat butter and sugar in a large bowl until light and fluffy. Beat in egg, turn mixer to low and beat in flour mixture just until combined.
- Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes.
- Remove sheets from oven and turn on the broiler. Top each cookie with a marshmallow half. Broil until marshmallows are lightly browned, 1 to 1 1/2 minutes (watch the trays closely!). Transfer cookies to wire racks to cool.