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Tuesday, December 8, 2009

S'mores Cookies (by Celeste)

Guest Baker Celeste is my cousin and, more recently discovered, baking kindred spirit. Anyone who says that Ghiradelli White Chocolate Raspberry Muffins are, "the recipe I've been waiting for my whole life," is in the club. Celeste made her sister's wedding cake last summer, a fact she doesn't want people to know because she never wants to do it again, and it was divine. She apologizes for her camera, but any lack in quality is made up for in quantity.Holy cow. Those are the only two words that come to mind. If you hate s'mores you might still love this cookie. The little bit of cinnamon in the batter, the shredded oats, and the fun topping of chocolate and mallow make this super delicious. I took a picture of these cookies on a tray. Ten minutes later, I should have taken another picture - there were three left. Two thumbs up!Note: I made these cookies twice as big as they were supposed to be (they spread out more than I thought they were going to) and thus had to double up on the marshmallow tops. Normal cookies would only have one mallow over the chocolate. But I do highly recommend the additional fluffy toasted goodness.

S'mores Cookies
1/2 cup rolled oats
1 cup all-purpose flour (spooned and leveled)
1 cup whole wheat flour (spooned and leveled)
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup brown sugar
1 large egg
6 oz bittersweet or semisweet chocolate, cut into 30 squares
15 large marshmallows, halved horizontally

1. Preheat oven to 350. In food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda and salt. Pulse to combine.

2. In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add egg (here's where I added in a splash of vanilla as well.) With mixer on low, beat in flour mixture until just combined.3. Drop by tablespoons, 1 inch apart, onto two baking sheets. Top each with chocolate squares. Bake until just lightly golden, 11 to 13 minutes (note: they will color on top in the broiler, in the next step, so really only bake until lightly golden!) Rotate sheets halfway through.

4. Remove from oven; heat broiler. Top cookies with a marshmallow half. One sheet at a time, broil until marshmallow is golden brown (about 1 minute - watch them!) Transfer cookies onto wire rack to cool. Makes about 30.
Serious cookie lovers
Recipe from marthastewart.com

2 comments:

Anonymous said...

Can't wait to try these!

Natalie Jo said...

Go Celeste! You and baking are kindred spirits, indeed. I will never forget how surprised I was to find out that actual potatoes went into potato bread when you made them back at good old CP!

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