I wasn’t expecting to like this smores cookie as much as I did.
But the addition of ground oats and whole wheat flour give this cookie a crunchy texture, which I loved and I think you’ll enjoy.
In fact, I cut one in half when I removed them from the oven and devoured both halves without realizing it.
I like the cookie recipe so much, I think I may develop a recipe for fruit bars using the dough as a base.
But, also I have a thing for s’mores.
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My teenager would tell you to leave out the ground rolled oats, which I don’t understand because he loves oatmeal when it’s in the form of granola.
If you don’t have whole wheat flour and don’t usually use it and thus don’t want to buy a bag that’s going to sit around taking up space, check your local food co-op or natural foods store in the bulk section. You can probably just buy a cup of whole wheat flour there.
Or just increase the all purpose flour to two cups.
You can also swap the whole wheat flour for graham flour, which is used to make graham crackers. I’ll probably try that version next.
- You’ll need a food processor to grind the rolled oats.
- Then the usual baking tools:
- hand mixer or stand mixer
- half sheet pan or cookie sheet
- cookie scoop
- measuring cups
- measuring spoons
- ½ cup old fashioned rolled oats
- 1 cup all purpose flour
- 1 cup whole-wheat flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup packed brown sugar
- 1 large egg, room temperature
- 8 ounces of chocolate, bittersweet or semisweet
- 12 large marshmallows cut in half horizontally
In a food processor, grind the oatmeal fine. This took several pulses in my machine.
Add the rest of the dry ingredients, flours, baking soda, salt, cinnamon, pulse to combine.
Using a hand mixer or a stand mixer on medium, beat butter and sugar until pale and fluffy. This should take three to five minutes, depending on the strength of your mixer. Remember to pause and scrape down the sides of the bowl and the bottom with a rubber spatula to make sure every last bit of butter and sugar gets incorporated into the cookie dough.
Crack egg in a small bowl or a measuring cup then add to mixture. Beat egg until combined, pausing to scrape down the sides of the bowl.
Add dry ingredients then mix on low until just combined.
Using a cookie scoop or a tablespoon, drop rounds of dough onto a parchment-lined baking sheet. Space the cookie dough an inch apart. So if you’re using a half sheet pan, you should be able to fit a dozen cookies per pan.
Top each mound of dough with a chocolate square.
Bake at 350 for 11 to 13 minutes. The cookies should be a light golden brown.
While cookies are baking, cut marshmallows in half.
Remove cookies from oven after baking and turn on broiler.
Top each cookie with a marshmallow half and return tray to oven. Bake for an additional 60 to 90 seconds. Check after one minute. Remove tray from oven when marshmallows are a light brown. You may need to leave them in the oven for two or three minutes, it depends on your oven.
If you have a miniature kitchen torch, you could use that very carefully to roast your marshmallows if you don't have a broil feature on your oven. Or if you have a broil feature that's not working.
Do not leave your oven while you’re browning the marshmallows. The marshmallows can catch fire and ruin all your work if they get too hot.
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 133Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 89mgCarbohydrates 23gFiber 1gSugar 13gProtein 2g
Rolled oats haven’t been cooked as long as quick oats and have a heartier texture. If you were going to make instant oatmeal, you would want to use quick oats. But you would use rolled oats if you want to make homemade granola.
Yes. The texture of the cookie may be a little different if you were to use quick oats instead of rolled oats but the recipe should still turn out fine.
Rolled oats or old-fashioned oats are best for cookies. Rolled oats will give you a nuttier flavor and a chewier cookie.
What are you baking for Easter?