I made these cookies for New Year’s Eve. They were really tasty; the cookie has a nice cinnamon flavor, and anything with marshmallows is fantastic in my book. They were best the first day, but they actually still tasted really good a few days later when I took the last few to work. I would definitely recommend giving this a shot. Just be sure that you keep a close on them during the broiler step – you can see that a few of the ones in the back of the photo are a bit on the dark side! I believe that the recipe came from Everyday Food magazine.
This is also part of my experiment in using whole wheat flour, which is working pretty well so far. You really can’t tell in these, other than the whole wheat offering sort of a nutty flavor, which I love. Although, that could also have been the oats.
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 unsalted butter, room temperature
3/4 Cup light brown sugar
1 Large Egg
8 Ounce bittersweet chocolate or semisweet chocolate, cut into 30 squares
15 Large marshmallows, halved horizontally
Instructions: Preheat oven to 350. 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 until just combined.
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.