S’mores, shorthand for “give me some more,” are a summertime campfire classic. Toasted marshmallow and melty chocolate sandwiched between graham crackers—what could be better? Give me s’more indeed! But who wants to wait until the summer, brave backyard mosquitoes, and risk life and limb over an open fire? (Oh, and bats. Don’t forget the dive-bombing bats.) Bake a cookie instead and drift off to a cool, firefly-lit July night in the middle of February—from the safety of your kitchen. This sure-fire recipe will leave ‘em crying, “gimme-a-dozen-more!” Makes about four dozen cookies.
Keep an eye on these guys and be careful not to overbake them. The marshmallows could melt, and when the cookies cool, you could end up with cookie-shaped floor tiles.
Makes 4 dozen cookies. (To see this recipe in process, check out Picturing Smores.)
2 sticks butter
2 cups brown sugar
1/4 cup white sugar
1 tablespoon vanilla
2 cups finely ground graham crackers
2 cups oatmeal
1 1/2 cups flour
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups chocolate chips
2 cups frozen mini marshmallows
- In your Kitchen Aid or a large mixing bowl, cream together the creamables: the butter and brown and white sugar.
- In a small bowl, combine the wet ingredients. Whisk together the wet ingredients and add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Preheat oven to 350º.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10 minutes. (Be very careful not to overbake them.) If the cookies feel too underdone when you remove them from the oven, let them set on the cookie sheets for two to three additional minutes. Then place cookies on wire racks to cool.