- Special Pricing
Makes 30 cookies
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.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .