My mom, “momma” as I like to call her, is a fabulous baker.
She rules. A few days ago, my mom and I baked together, awwwww.
Nothing compares to her fruit crumbles, strudels, cinnamon rolls and bread. And cookies. Aside from being an excellent baker, my mom is an avid camper. You read that correctly; my mom and her significant other go camping on a weekly basis; it’s the darndest thing.
They had some leftover chocolate bars (how is this even possible) from their most recent camping trip so my mom decided that baking them into oatmeal cookies was in order. They also had leftover marshmallows. I decided that baking them into the oatmeal cookies was in order.
And out popped the oatmeal s’mores cookie. As you may know, it is atypical for me to bake with sugar or all-purpose flour, but what the heck – my nieces and nephews enjoy a cookie or four, plus chocolate and marshmallows were burning a hole in the pantry.
Holes burning in pantries need to be put out. So we double-teamed the cookies and my little nieces and nephews went to marshmallow la la land. Have you been to marshmallow la la land? It’s fun, you should go.
So oatmeal cookies with hunks of milk chocolate (you can use semi-sweet or dark) and strategically placed marshmallow bits: cool.
The marshmallows expand and create wonderful gooey pockets. You may get some melted mallow on your baking sheet, so cleanup will be slightly more time-intensive than non-mallow cookies; but trust me; marshmallow la la land is worth it.
Ingredients:
- 2 sticks unsalted butter, softened
- 1 cup brown sugar
- 1/8 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- ¾ cup wheat flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 3 cups rolled oats
- ½ cup chopped walnuts
- 3 Hershey’s Milk Chocolate Bars (1.55 ounces each; Momma used the bars you would use for s’mores), chopped
- 8 large marshmallows, chopped into eighths
Makes 30 medium-sized cookies
To Bake:
Preheat the oven to 375 degrees*
Chop the marshmallows and set aside in a bowl. Chop the chocolate and set aside. If your chocolate is at room temperature (which in the summer time may be pretty warm), place your chunked chocolate in the freezer while you’re preparing the dough. I did this step because my chocolate bars were pretty soft when I chopped them.
In a mixer or a mixing bowl, combine the butter and sugar and mix until smooth. Add the honey and mix, followed by the eggs, vanilla extract and lemon juice. In a separate bowl, combine the wheat flour, all-purpose flour, baking soda, cinnamon, salt and oats. Stir the ingredients to combine. Add the dry ingredients into the wet ingredients in small portions, mixing continually. Add the chopped walnuts and chopped chocolate bars. Stir to incorporate into the dough.
Take a few pieces of marshmallow (I did 3 per cookie) and some dough and form balls, making sure the marshmallows are engulfed in dough. Evenly space your cookie dough balls on a baking sheet and bake for 10 to 12 minutes. I took all of my batches out at exactly 10 minutes and liked the way they turned out.
Alternatively, you can try mixing the marshmallows in the dough when you mix in the nuts and chocolate. I haven’t tried this, so let me know the result if you do.
*Note: I bake at elevation, my baking instructions may be slightly different from low-elevation baking. Consider reducing the all-purpose flour a little and if you typically bake at 350, do the same for these cookies.
