Another not-so-lazy Sunday. Got an early start because Nana didn't take the kids to church this morning (Snowing too hard? What? The last weekend in May?!?). So it was lunch at Subway, a blustery, slushy ride on the V&T at the railroad museum, storm chasing down 395 that eventually led to a double-rainbow sighting (OHMIGOD! WHAT DOES IT MEAN?!?!?!?) frozen yogurt (Mmmmmmmm) and that still got us home much too early. While I would've been more than happy to lay down and go to sleep at 4:30 p.m., the kids probably would've rebelled and burned something down.
So I broke out the S'more Cookie recipe. The key ingredients were hidden from kids and husband in a wadded up bag in the back of the pantry since Friday the 13th, when the recipe was Cookie of the Day over at Martha Stewart.
You can subscribe here, and Martha will send you a cookie recipe in your email every day of the year.
I love baking with the kids, but sometimes it can be trying. They are constantly working on sharing, and equal division of labor, to the point that if one kid gets to put in a teaspoon of baking powder, the other gets to put in a teaspoon of baking powder, or there will be hell to pay. If one gets to stir, the other has to stir for the exact length of time as the first. Argh. My kitchenette has become the last bastion of culinary communism.
But in-fighting aside, these cookies are super-easy to make. A couple of notes: I was about a quarter cup short of the brown sugar called for in the recipe. I made up the difference with turbinado sugar, which, while brownish in color, is nothing like regular brown sugar. The large crystals, though, added a deeee-lightful bit of crunch to the finished product. Also, the recipe calls for bittersweet or semisweet chocolate. I decided to go with Hershey bars, just to stay more in line with the S'mores ethos. And also because it was on sale last week at Raleys. But next time I make these, I will go with something more bittersweet, to stand up to the graham and marshmallow flavors. The milk chocolate flavor kind of got lost in this cookie.
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S'mores Cookies
marthastewart.com
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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So yeah, I've always had problems with directions like "Drop dough by tablespoons." So I measure and cut, lest I wind up with 12 different-sized cookies on the same sheet.
Rolling, rolling, rolling...
Press the chocolate squares into the uncooked dough. It won't dribble out and run all over the place. In fact, the melted chocolate looks exactly the same as it does before it melts. Weird.
Tasty S'more goodness.
FINAL VERDICT: Easy, quick, fun project for kids and adults with all the classic flavors of campfire s'mores.
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