This cookie recipe is from an old Everyday Food magazine.  I love s’mores, so the idea of a s’mores cookie sounded delicious.  I decided to make these years ago (what a good decision that was), and have been making them fairly regularly ever since.  They’re pretty simple (although they do use both the food processor and the mixer), and are a nice change from the usual chocolate chip cookie scene.

S’mores Cookies

from Everyday Food/Martha Stewart

• 1/2 cup old fashioned rolled oats
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (room temp)
• 3/4 cup brown sugar
• 1 large egg
• 7-8 oz chocolate, cut into about 30 squares (I like to buy the fair trade organic 72% dark Belgian chocolate at TJs for this — 2 bars, cut into 16 pieces each)
• about 15 large marshmallows, cut in half

1. Preheat oven to 350°
2. In a food processor, pulse oats until finely ground.  Add flours, cinnamon,, baking soda and salt, then pulse to combine.
3. Using an electric mixer, cream together butter and sugar in a large bowl, then beat in egg.  With mixer on low, add in flour mixture and mix just until combined.
4. Using a small cookie scoop, scoop dough onto baking sheets, and top each with a square of chocolate.
5. Bake until just lightly golden (about 11-13 minutes), then remove sheets from oven.
6. Heat broiler.
7. Top each cookie with half a marshmallow (sticky side down), then place cookies under broiler until marshmallows are just browned (about 1 minute).
8. Transfer cookies to wire rack to cool.
9. Store in an airtight container at room temperature.