Chocolate Oatmeal Cookie S’mores
Homemade chewy oatmeal cookies—sans raisins and with chocolate chips instead because I’m no monster—are one hundred times better when they’re sandwiched together with a heaping amount of Nutella and toasted marshmallows.
These Chocolate Oatmeal Cookie S’mores are the way to go this year. They’re the perfect chance to shine at your BBQ or gathering, and to jazz up that tired old dessert we all know and love. Don’t get me wrong though, a classic s’mores with store-bought graham crackers are still my jam. All I’m saying is that chewy oatmeal cookies make for a much better vessel. I love these because you can make the cookies the day before and then keep them in an airtight container until you’re ready to assemble. You can swap out the Nutella for either chocolate pieces or even peanut butter cups. You really can’t go wrong any way you go. The only thing that matters is that you make these for your summer celebrations. Nothing would make me happier!
Chocolate Oatmeal Cookie S’mores
Equipment
- Baking sheets
- Mixer
- Cookie scooper
- Blow torch optional
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cup old-fashioned rolled oats
- 1 cup chocolate chips
- 1/2 cup Nutella
- 1 cup large marshmallows
Instructions
- Preheat heat 350°F. Line 2 baking sheets with parchment paper, set aside.
- In a large bowl, whisk or sift the flour, graham cracker crumbs, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy, about 5 minutes. Stir in the egg and vanilla extract until well combined. Add the flour and stir until mixed through. Then stir in the oats and chocolate chips.
- Using a small ice cream scoop, scoop out the dough onto the prepared baking sheets, leaving about 2 inches of space between each. Bake until lightly golden brown, about 10 to 12 minutes. Allow to cool slightly on the baking sheets before transferring to a wire rack to cool completely.
- Spread half of the cookies, on the bottom, with Nutella. Working with one marshmallow at a time, pierce with a long wooden skewer and then toast on your stove top or with a kitchen torch. Sandwich together with two cookies. Eat right away and enjoy!
