S’mores Cookies

December 14, 2009

I spent the weekend at my parents house making cookies and finally stocking up on ornaments for my sad little tree. It looks much better now!

Slayer and I went for a walk through the neighborhood. It was strange seeing all the houses of people I went to school with. I walked past the house of two boys I had babysat. They would dig through their mom’s closet and come out in her heels. There was a Grand Am in the driveway – they’re teenagers by now. And my best friend from middle school – how many times did we coordinate dance moves on the deck behind her house? I managed to make it around the block twice without encountering anyone I knew.

I made S’mores Cookies last night – they were super easy.
I’m eating one right now!

S’mores Cookies
From Martha Stewart

Ingredients

* 1/2 cup old-fashioned rolled oats
* 1 cup all-purpose flour (spooned and leveled)
* 1 cup whole-wheat flour (spooned and leveled)
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 3/4 cup light-brown sugar
* 1 large egg
* 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
* 15 large marshmallows, halved horizontally

Directions

1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.

2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

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