First, I have to apologize for my brief absence. The second I was seated next to a coughing, sneezing, sniffling gentleman on my plane ride back to Boston from Wisconsin, I knew that I was a goner. It took maybe an hour or two for the sickness to sink in, and I was out of commission for a full week. I’m just now starting to feel like myself, and if I ever see my row-mate again, I’m going to cough all over him.
Being sick for ages and ages limited my activity, and the one thing that I wanted the most while I was sick, was the one thing I was too exhausted to make: a cookie. I have a sweet tooth that cannot be denied, and because I refuse to buy anything from bakeries that I can’t make myself, I was fresh out of luck. But now, now that I’m feeling better, I set out to complete my mission. And just in time as well, because my co-worker and I decided to throw an impromptu cookie party for the office! Fair, it’ll just be us bringing cookies, but there will be cookies, and that’s really all that matters.
If there’s anything you know about me thus far, it’s that I collect a lot of recipes, but I hardly ever do anything with them but stick them in my “Recipes” folder. I’ve got so many that my fingers start to get tired after a while from scrolling through. But today, as I searched and searched for a recipe that was simple enough to make, but still totally impressive, there was one special cookie that screamed out to me: Oatmeal Chocolate Chip S’Mores Cookies. YEAH, S’MORE. I’ve tasted a s’mores cupcake, but never a s’mores cookie. And today was the day.
And for real, I can’t believe how simple these cookies were to make, but also how INSANE THEY TASTED. There are few things better in this world than a toasted marshmallow, and I did it using the broiler on my oven. I tell you, my mind was blown. And I’m going to blow the minds of all my work chums tomorrow, mark my words.
Oatmeal Chocolate Chip S’Mores Cookies: totally into it.
What You’ll Need:
- 1 cup softened salted butter
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup graham cracker crumbs
- 2½ cups quick oats
- 2 cups mini semisweet chocolate chips
- 12 giant marshmallows, sliced into thirds
Preheat the oven to 325°F. Prepare a baking sheet with parchment paper; set aside.
Using a stand mixer fi tted with the beater attachment, cream the butter and sugars at medium-low speed until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla; combine well.
In a separate bowl, combine the fl our, baking soda, salt, and graham cracker crumbs.
Add the dry ingredients to the wet batter. Mix on low until just combined. Stir in the oats and chocolate chips.
Scoop rounded balls of batter onto the prepared sheets. The batter will spread, so be sure to leave ample space between. Bake for 13–15 minutes, or until the edges are very lightly browned.
Remove from the oven, and immediately top with a slice of marshmallow. Allow to cool on baking sheets. Before serving, place the pan under the oven broiler or use a kitchen torch to toast the marshmallows.
SOURCE: The Cake Blog
The cookies are safely tucked in their tin foil, and ready for a trip to the office tomorrow, and I’m snuggled in my blankets becaause it is positively freezing. And I’m totally slacking on my holiday movie-viewing, so if you’ll excuse me, I’ve got a date with The Santa Clause before bed.