Fall is officially here and the season is really starting to take shape. It’s a time for crisp nights and blazing bonfires. And you know what that means, right? It’s s’mores time! Yes, I think I could find a way to enjoy s’mores any day of the week, any month of the year. We’ve all watched as this classic treat exploded into every area of baking over the last few years and we seriously love a good s’more recipe. Personally, I just can’t seem to get enough of this ooey-gooey chocolate and marshmallow combination. So I’m definitely excited to share yet another s’more inspired recipe from Susan Whetzel, author of The S’mores Cookbook. A drool-worthy book filled with oodles of s’more desserts perfect for any time of year. She tempted us earlier in the month with her S’mores Coffee Cake recipe and is back today with a simply delicious cookie recipe. Filled with oats, brown sugar and graham cracker crumbs, this cookie definitely needs to be on your fall baking list. It’s an Oatmeal Chocolate Chip S’more Cookie. Enjoy!
“The bit of oatmeal used in this batter adds a little more bite and a great texture to the graham-enhanced cookie. Your kids will no longer turn their noses up at an oatmeal cookie!” ~ Susan Whetzel from The S’mores Cookbook
OATMEAL CHOCOLATE CHIP S’MORES COOKIES
a recipe by Susan Whetzel from The S’mores Cookbook
- 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
STEP 1: Preheat the oven to 325°F. Prepare a baking sheet with parchment paper; set aside.
STEP 2: 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.
STEP 3: In a separate bowl, combine the fl our, baking soda, salt, and graham cracker crumbs.
STEP 4: Add the dry ingredients to the wet batter. Mix on low until just combined. Stir in the oats and chocolate chips.
STEP 5: 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.
STEP 6: 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.
Excerpted from The S’mores Cookbook by Suzan Whetzel, Copyright © 2013 by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Cover design by Sylvia McArdle. Cover images by Bree Hester and Susan Whetzel.