Friday, January 14, 2011

S'mores Galore



Today I'm on snack duty at work, and since I have been meaning to make s'more cookies since the Everyday Food recipe was featured in the Toronto Star in December, I thought this would be the perfect opportunity.

S'mores are, bar-none, the most delicious campfire fare out there. I feel qualified to say this as a former Girl Guide...we ate a LOT of campfire food...I can even make a griddle out of a coffee tin for making pancakes, but I digress...I have also made this Bobby Flay barbecue s'more recipe for a cookout I hosted one summer. They were a MAJOR hit.

Naturally I altered this recipe slightly (especially the process), but it is adapted from this one by Martha.

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
1 tsp vanilla
2 large milk chocolate bars divided into 24 squares (or 24 Dove individually wrapped pieces)
12 large marshmallows, halved horizontally


1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Put the oats into a large mixing bowl and add flours, cinnamon, baking soda, and salt; whisk to combine.



2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla, scraping down side of bowl.



3. With mixer on low, beat in flour mixture just until combined.



4. Drop dough by tablespoons, 1 inch apart, onto a baking sheet. Bake just until lightly golden, 7-9 minutes.



5. Remove from the oven and top each cookie with a chocolate square. Return to the oven for 3-4 minutes. Remove cookies from oven again; heat broiler.



6. Top each cookie with a marshmallow. Broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.



These are soooo delicious.



Nom Nom Nom Nom

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