Recipe: Oatmeal S'more Cookies (not Otis Spunkmeyer)

OATMEAL S'MORE COOKIES
Source: Taste of Home
Makes 36

"I can't count how many times I have made these cookies--they are our favorites," says Carmen Rae from New Haven, Indiana. "I love to bake all kinds of goodies with my two daughters, and my husband loves to sample the treats."

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

Preheat oven to 350 degrees F. Grease baking sheets.

In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking soda and salt; gradually add to creamed mixture.

Stir in the oats, chocolate chips and marshmallows.

Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets.

Bake at 350 degrees for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

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OATMEAL S'MORE COOKIES
(Variation with Graham Crackers)
Source: Cooking Light from Valchemist
Adapted from Taste of Home June/July 2004
Makes 30-32 big cookies

I saw this recipe in my Taste of Home magazine and then read some reviews on the TOH BB where some people were having trouble with the cookies (they were flat and/or sticking to the cookie sheet). I decided to modify the recipe and give the cookies my own little twist. They came out really well. The original recipe didn't call for graham crackers. I also modified the salt and vanilla amounts. And I increased the size of the cookies, which seems to have (for some reason) made a difference in the ease with which the cookies come off the pan. These are really yummy and a bit out of the ordinary. The graham crackers stay crisp. The cookies are crisp outside and chewy inside with a nice thickness to them. In a few places, the marshmallows on the outside of the cookies caramelize and kind of want to stick to the pan/paper. But they come right off, and actually those caramelized places are really yummy. Overall, though, I didn't have any trouble at all getting these off the cookie sheets or getting the cookies to hold together and keep their shape.

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup old-fashioned rolled oats
1 (6 oz) pkg semisweet chocolate chips
1 cup miniature marshmallows (I used a heaping cup)
4 sheets graham crackers, broken into small pieces (not crumbs)

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Cream the butter, shortening and sugars. Add eggs, one at a time. Beat in vanilla.

Combine the flour, baking soda, and salt in a separate bowl. Gradually add to creamed mixture.

Stir in oats, chocolate chips, marshmallows, and graham crackers by hand until evenly mixed. Make the cookies into balls using about 3 tbsp of dough for each ball (yes, these cookies are big. the size is important because if you make them too small they tend not to bake properly and/or stick to the pan). Drop the cookie dough onto parchment lined baking sheets.

Bake at 350 for 11-13 minutes or until golden brown. Cool 1-2 minutes before removing from pans to wire racks to cool completely.