S'mores Oatmeal Cookies / by Chelsea Zwieg

I have a very hard time deciding if my love of s'mores or s'mores related things is greater. I mean, there are few things better than sitting around a campfire eating a melty, sticky, hot s'more. But a few things that might be better are s'mores blizzards from Dairy Queen, s'mores bars (golden grahams are mandatory) and also s'mores cookies. Basically, if it has marshmallows, chocolate and graham crackers in it, chances are I am so on board. 

I tried to make a s'mores cookie a few weeks back and it resulted in what was one of my greatest recipe disasters to date. I wanted to use crushed golden graham which turned into the most disgusting chewy/stale-ish chunks that have ever lived inside of a cookie. I also mixed the marshmallows into the batter and they all melted before the cookies were halfway done and leaked into little molten sugar puddles all over the pan. It was a joy. So much of a joy that I needed like a 2 month breather before coming back around to the whole s'mores cookie idea. 

This time around, armed with the knowledge of what not to do, things went more smoothly. I decided to use an oatmeal cookie base rather than a chocolate chip base because I love a good oatmeal cookie. The chewy, nutty texture of the oats and the softness of the brown sugar put it very far up there in the running for best cookie in my mind. But I can usually do without the raisin and cinnamon overload. Which is why I like to take them down a million different roads. Dried cherries and chocolate, toasted coconut, butterscotch chips and now: s'mores. 

I used half oats and half crushed graham crackers which allows for the chewy, oat texture but with the aftertaste of graham crackers. Next comes chocolate chunks and lots of them. And finally the marshmallows. The problem with marshmallows in cookies is that they start to dissolve if they are in the oven for longer than a few minutes. After trying everything from mixing them and chilling the dough to creating a little marshmallow stuffed well in the center, I have realized that the secret to having marshmallows that don't pull a leaky disappearing act is to add them right at the end of the bake time. 5 minutes before the cookies are done (they will still be pale all over but the edges will have started to set), grab a handful of marshmallows and press a few into the top of each cookie. While the cookies finish baking, the marshmallows will melt just enough to give you that stringy, gooey s'mores vibe. 

I hope you all had a wonderful, sunny, watermelon and bbq filled Memorial Day! Happy (un)official start of summer! 

S'mores Oatmeal Cookies

Makes 1 dozen cookies

Note: The crushed graham crackers are referring to whole graham crackers that have been crushed into small pieces, not graham crumbs like you would use for a pie crust. The crumbs would be too fine and sandy but by crushing them by hand you have some control over the size. I crushed mine a little coarser than pie crumbs and left a handful of bigger pebble size chunks for texture. 

| Ingredients

  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 3/4 cup flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup oats
  • 3/4 cup crushed graham crackers 
  • 3/4 cup dark chocolate chunks (or milk chocolate if you want a more legit s'more flavor) 
  • 1/2 cup mini marshmallows

| Instructions

  • Preheat oven to 350. Line 2 baking sheets with parchment paper and set aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, at least 3 minutes. Add the egg and vanilla and beat until combined.
  • Meanwhile, combine flour, baking soda, baking powder and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix until almost, but not fully, combined. 
  • Add the oats and graham crumbs and mix until incorporated. Stir in the chocolate chunks. 
  • Chill dough at least 30 minutes. Once dough has chilled, scoop onto prepared baking sheets using a 2 tbsp. scoop and bake 12-15 minutes until golden brown around the edges and slightly pale in the center. In the last 5 minutes of baking, place mini marshmallows on top of each cookie, pressing them into the dough a little bit to make sure they don't roll off. 
  • Cool on the pan for 5 minutes before moving them to a wire rack to finish cooling.