No fire necessary to create these gooey, chocolaty treats.
- 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, at room temperature
- 3/4 cup light brown sugar
- 1 egg
- 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
- 15 large marshmallows, halved horizontally
Preheat the oven to 350 degrees F. In a food processor, pulse the oats until finely ground. Add the flours, cinnamon, baking soda and salt; pulse to combine. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg, scraping down the side of the bowl. With the mixer on low, beat in the flour mixture just until combined.
Drop the 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 the sheets halfway through. Remove the sheets from the oven; heat the broiler. Top each cookie with a marshmallow. One sheet at a time, broil until the marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer the cookies to wire racks to cool.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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