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S’mores Oatmeal Cookies

S'mores Oatmeal Cookies recipe



If you follow me on Instagram and watch my stories then you already know it snowed last week. Yep, I live in a part of the world where there is an inch of snow on the ground by September 12th. To be honest, I’ve been whining about it since I heard there was snow in the forecast yesterday morning and haven’t been able to stop. I’m a person who lives for the sun and warm weather, I mean growing up in Texas and then living in California for 3 years, naturally I live for the warmth. 30C, to me, is amazing, yet during those times of “extreme heat” {yes, in Canada when the weather dips above +30C we get extreme heat warnings} most of my friends here are complaining it’s too hot!


Nevertheless, one great thing about when the cold hits is comfort food. As the temperature drops and I start to feel the cozy fall air {yes, I’m still going to say ‘fall’ because I refuse to say ‘winter’ this early} I can’t help but want to curl up with some warm goodness like these s’mores oatmeal cookies. On a day like this, cheat meal day has never looked so good!



S'mores Oatmeal Cookies recipe



Note: Makes one dozen cookies.



1/2 cup butter, melted

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1/2 tsp. vanilla

3/4 cup flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 cup oats

3/4 cup crushed graham crackers

3/4 cup dark chocolate chunks (or milk chocolate if you want a more legit s’more flavor)

1/2 cup mini marshmallows



Preheat oven to 350. Line 2 baking sheets with parchment paper and set aside

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, at least 3 minutes. Add the egg and vanilla and beat until combined

Meanwhile, combine flour, baking soda, baking powder and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix until almost, but not fully, combined

Add the oats and graham crumbs and mix until incorporated. Stir in the chocolate chunks

Chill dough at least 30 minutes. Once dough has chilled, scoop onto prepared baking sheets using a 2 tbsp. scoop and bake 12-15 minutes until golden brown around the edges and slightly pale in the center. In the last 5 minutes of baking, place mini marshmallows on top of each cookie, pressing them into the dough a little bit to make sure they don’t roll off

Cool on the pan for 5 minutes before moving them to a wire rack to finish cooling

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