This is another great cookie recipe from the Oatmeal CookieBlog - see link below. The only changes I made were to substitute white whole wheat flour for the all purpose flour and to halve the recipe (which made 4 dozen cookies!) for this blog posting.
The most important thing in this recipe is to FREEZE YOUR MINI MARSHMALLOWS! For a while. Probably overnight would be good, but at least a few hours. Or you will have a huge mess.
These cookies are a great rendition of the old campfire s'mores, but can be just as messy...so be careful! These definitely are not super healthy, but they do taste great! More healthy postings to come soon, I promise...
makes 2 dozen cookies
1 stick butter
1 cup brown sugar
1/8 cup white sugar
1/2 tbsp vanilla extract
1 cup finely ground graham crackers
1 cup oatmeal
3/4 cup white whole wheat flour
1/2 tbsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1 cup chocolate chips
1 cup frozen mini marshmallows
In a large mixing bowl, cream together the creamables (the butter and brown and white sugar). In a small bowl, combine the wet ingredients. Whisk together the wet ingredients and add to the creamables. Mix together until smooth.
In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
Preheat the oven to 350 degrees F.
Shape dough into balls - about 2 tbsp each. Place dough balls about 2 inches apart on a Silpat or parchment-paper lined cookie sheet.
Bake at 350 for 10 minutes. Be very careful not to overbake them. They will probably look underdone to you after 10 minutes, but take them out of the oven and leave them on the cookie sheet for another 2-3 minutes before trying to put them on a wire rack to cool.
Link to Oatmeal CookieBlog: http://oatmealcookie.typepad.com/the_oatmeal_cookie_blog/2010/02/the-listupdated.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+OatmealCookieBlog+%28Oatmeal+CookieBlog%29
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