S'mores

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.)

Creamables	2 sticks butter 2 cups brown sugar 1/4 cup white sugar
Wet Ingredients	2 eggs 1 tablespoon vanilla
Dry Ingredients	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

1. In your Kitchen Aid or a large mixing bowl, cream together the creamables: the butter and brown and white sugar.
2. In a small bowl, combine the wet ingredients. Whisk together the wet ingredients and add to the creamables. Mix together until smooth.
3. 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.
4. Preheat oven to 350º. 
5. Shape dough into balls--about 2 tablespoons each.
6. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
7. 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.

Comments

[Paul]

These are so good!I want MORE, MORE, MORE! Do you have a cook book? I WANT one.

[Oatmeal Cookie Guy]

Ha! Thanks, Paul. I don't have a cookbook (yet), but I'm tryin'!

[Jonnazz]

these were VERY bring-in-able

[CJ]

These smores are amazing, we barely even notice they are actually oatmeal cookies because we're so busy wolfing them down. I hope that you will post some more of your pre-existing cookie recipes from the list. Thank you for sharing this with us!

[Oatmeal Cookie Guy]

Thanks, CJ! I'm going to start posting some of my earlier recipes--maybe even later tonight. I'm so glad you liked these. They're one my favorites.

[Em]

I just made these, and they are amazing!

[Em]

Update: They were so amazing that they're gone now. In less than a day. Between only 3 people. Mostly me :)

[Oatmeal Cookie Guy]

Hi, Em. Yay! I'm sooo glad you liked these. And thanks for the blog-love! :-)

[Sassy]

Made these yesterday and they were wonderful...soft and chewy!
They didn't even last 24 hrs!

[Oatmeal Cookie Guy]

Hi, Sassy. Yay! I'm soo glad you liked them. Once you eat one, it really is hard to stop. :-)

[Em]

Every time I make these, half of them end up in crumbles because the marshmallows make them stuck to the pan so bad that they are really difficult to get off- they get so gooey and deformed.
How do you make them without the marshmallow effing up the cookie? I decided that next time I'm either going to leave out the marshmallow or do half the amount and save myself a little hassle.

[Oatmeal Cookie Guy]

Hi, Em. I think the trick is to use a Silpat or some other kind of silicone baking mat. You might also try letting the cookies cool a little bit longer on the cookie sheet before you try taking them off. I hope this helps!