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If you are a fan of oatmeal cookies, hang onto your hats because these Oatmeal Chocolate Chip S’more Cookies are going to literally blow you away!
I love oatmeal cookies. After peanut butter or chocolate chip cookies, they are my absolute favorite kind of cookie.
These oatmeal cookies have the best of both worlds. Here you have a buttery oatmeal cookie, with the addition of semi-sweet chocolate chips. Crisp and buttery, with lots of nuggets of sweet chocolate.
This is a small batch recipe which I adapted from one which I found on Spaceships and Laserbeams. The original recipe made 20 large cookies. I did not want 20 large cookies, and so I cut the recipe in half to make only 10, but that’s not all I did!
I added a toasty marshmallow on top and a piece of chocolate to turn these delicious, buttery, crisp oatmeal cookies into Oatmeal Chocolate Chip S’More Cookies. Trust me when I say, you have never eaten a more delicious oatmeal cookie in your life!
These tasty cookies will knock your socks off!
WHAT YOU NEED TO MAKE OATMEAL CHOCOLATE CHIP S’MORE COOKIES
Just a few ordinary everyday baking cupboard ingredients. A few extra simple additions turn a really great Oatmeal Chocolate Chip Cookie into a WOWZA dessert cookie! Perfect for your summer celebrations! This is a small-batch recipe which makes 10 lush cookies.
1/4 cup (60g) butter, softened
1/4 cup (50g) soft light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large free range egg
1/2 tsp vanilla extract
1/2 cup (70g) all purpose plain flour
3/4 cup (60g) rolled oats
1/8 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup (90g) semi sweet chocolate chips
5 large marshmallows, halved
10 squares of milk chocolate
I only keep salted butter in my kitchen. I find that if you buy quality butter then it is not overly salty these days. If you are concerned about salt then by all means use unsalted, but its not really necessary.
I use a good quality chocolate chip. I like the Kirkland brand of Chocolate Chips that you get at Costco. They have the best flavor. I also only use pure vanilla extract.
Use rolled oats, not quick or easy cook oats. I use rolled oats, or porridge oats. Don’t use the large flake oats in these cookies either.
I always use free range organic eggs. It is a personal choice that I make. You do you.
My marshmallows were really large. I had to cut them in half. If your marshmallows are a bit on the smaller side, you might want to use one marshmallow for each cookie.
I used Hershey’s milk chocolate bars, broken into individual squares. You can use any milk chocolate bar that you like. Neilson’s make a good one. Cadbury is the best, but I don’t think they are really flat enough for this application. You want a flat one that will melt easily in the heat of the marshmallow.
HOW TO MAKE OATMEAL CHOCOLATE CHIP S-MORE COOKIES
These are as simple to make as any cookie is, bar the addition of the marshmallow and chocolate at the end, but even that isn’t hard to do. The kids will love these! Do note that you need to chill the cookie dough for half an hour prior to scooping and baking.
Line a large baking sheet with a sheet of baking paper. Set aside.
Cream the butter and both sugars together until light and fluffy. Beat in the egg and the vanilla until well incorporated.
Sift the flour, soda, baking powder and salt together. Stir this into the creamed mixture along with the oats, combining well together.
Stir in the chocolate chips, cover with some plastic cling film and then place in the refrigerator to chill for half an hour.
Preheat the oven to 350*F/180*C/gas mark 4.
Scoop the chilled dough onto the baking sheet in ten mounds, leaving at least two inches between each. Flatten the tops slightly. The cookies will spread a bit.
Bake in the preheated oven for 10 to 12 minutes. The centers of the cookies should be set. Remove from the oven and set the oven on broil/grill.
Top each cookie with half a marshmallow. Return to the oven for a few minutes to toast the marshmallows. Keep a close eye on them.
Remove from the oven and immediately place a square of chocolate on top of the hot marshmallow on each cookie. Leave to cool for a few minutes before scooping off onto a wire rack to finish cooling completely.
Store any leftovers in an airtight container.
These were fabulous cookies. Even without the marshmallow and milk chocolate candy bar topping. The cookies themselves are crisp and delicious. Add that topping though and they become incredibly, edibly moreish!
If you wanted to you could make them even more so by adding some chopped toasted nuts and raisins into the mix. These cookies are perfect partners to a cold glass of milk!
If you are a fan of small batch baking and cookies, then you might also enjoy the following small-batch cookie recipes I have baked here in The English Kitchen!
QUARTER CUP COOKIES - The original recipe for these cookies was called Ten Cup Cookies. So named because they contained one cup each of ten different ingredients. Butter, creamy peanut butter, sugar, brown sugar, flour, chocolate chips, quick cooking oats, shredded sweetened coconut, chopped pecans and raisins. Ten simple ingredients. Ingredients most of us have on hand most of the time. It made a lot of cookies. I downsized the recipe to make a Baker’s Dozen of the most delicious cookies you could ever want to eat!
MOLASSES SPICE COOKIES - These are my absolute favorite kind of cookies in the world. Soft and chewy, lightly spiced, they touch the inner core of my soft, nurturing side. This delicious recipe makes only one dozen cookies. One dozen soft, chewy, gently spiced and sweet-with-molasses cookies, sugar crusted cookies. Goes great with a hot cuppa cookies!
Crisp, oaty, and buttery cookies, loaded with chocolate chips. Great as is, but add the twist of a melted marshmallow and square of milk chocolate on top and you have a phenomenal cookie!
Ingredients
1/4 cup (60g) butter, softened
1/4 cup (50g) soft light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large free range egg
1/2 tsp vanilla extract
1/2 cup (70g) all purpose plain flour
3/4 cup (60g) rolled oats
1/8 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup (90g) semi sweet chocolate chips
5 large marshmallows, halved
10 squares of milk chocolate
Instructions
Line a large baking sheet with a sheet of baking paper. Set aside.
Cream the butter and both sugars together until light and fluffy. Beat in the egg and the vanilla until well incorporated.
Sift the flour, soda, baking powder and salt together. Stir this into the creamed mixture along with the oats, combining well together.
Stir in the chocolate chips, cover with some plastic cling film and then place in the refrigerator to chill for half an hour.
Preheat the oven to 350*F/180*C/gas mark 4.
Scoop the chilled dough onto the baking sheet in ten mounds, leaving at least two inches between each. Flatten the tops slightly. The cookies will spread a bit.
Bake in the preheated oven for 10 to 12 minutes. The centers of the cookies should be set. Remove from the oven and set the oven on broil/grill.
Top each cookie with half a marshmallow. Return to the oven for a few minutes to toast the marshmallows. Keep a close eye on them.
Remove from the oven and immediately place a square of chocolate on top of the hot marshmallow on each cookie. Leave to cool for a few minutes before scooping off onto a wire rack to finish cooling completely.
Store any leftovers in an airtight container.
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Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
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