Love S’mores but aren’t a fan of camping? Or don’t have the opportunity to camp all that often? Make these cookies for your S’mores fix! When I came across this recipe, I knew I needed to try them! They were relatively easy to make and I think they taste best fresh out of the oven while they’re still warm.
1/2 C old-fashioned rolled oats
1 C all-purpose flour (spooned and leveled)
1 C whole-wheat flour (spooned and leveled)
3/4 t ground cinnamon
1/2 t baking soda
1/2 t salt
1 C (2 sticks) unsalted butter, room temperature
3/4 C light-brown sugar
1 large egg
1 package “snack-sized” Hershey bars (8 mini Hershey Bars), broken into 30
15 large marshmallows, halved horizontally
Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground (basically you’re making oat flour). Add 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 side of bowl. With mixer on low, 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, rotating sheets halfway through. 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. Makes about 30 cookies.
Source: Adapted from Martha Stewart