Easy S’Mores Cookies
These Decadent Cookies Have Whole Wheat Flour & Oats!
I can’t believe it’s almost Christmas again! The countdown is on and so is The Toronto Star’s annual Advent Cookie Calendar. This year they began with a S’Mores Cookie…a dessert that’s not only easy and quick to make, it also looks impressive! I love putting together a homemade cookie tray for the holidays but I’ve never seen one with a S’Mores cookie. And let’s be honest, who’s not going to love the mix of chocolate, cookie and melted marshmallow? It’s sure to please your guests…they’ll be asking for s’more! Enjoy!
S’MORES COOKIES
1/2 cup (125 mL) old-fashioned rolled oats
1 cup (250 mL) each: all-purpose flour, whole-wheat flour
3/4 tsp (4 mL) ground cinnamon
1/2 tsp (2 mL) each: baking soda, salt
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (185 mL) brown sugar
1 large egg
8 oz (225 g) chocolate, cut into 40 small squares (about 1/2 inch/1 cm)
20 large marshmallows, halved horizontally
In food processor, pulse oats until finely ground. Add 2 flours, cinnamon, baking soda and salt. Pulse to combine.
In large bowl, using electric mixer on low then medium, beat butter and sugar until light and fluffy. Beat in egg, scraping down sides of bowl with spatula. With mixer on low, beat in flour mixture, in 2 additions, just until combined.
Drop dough by tablespoons, 1-inch (2.5-cm) apart on 2 baking sheets. Bake, in batches if necessary, in preheated 350F (180C) oven until just lightly golden, 11 to 13 minutes. Remove sheets from oven. Preheat broiler on high. Top each cookie with 1 square chocolate and 1/2 marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 30 to 60 seconds. Transfer cookies to wire racks to cool. Makes 40.