If you haven’t caught on by now, I love s’mores. For more on my love of chocolate, graham cracker and chocolate, you can see the recipe for my s’more brownie bars.
These oatmeal cookie sandwiches with marshmallow filling, dipped in chocolate were made for my company’s summer barbecue. They’re not very difficult but a little time consuming because this recipe calls for a lot of cookies. This will make you at least 60 cookies total, translating into about 30 sandwiches.
You will need:
- 3 sticks of butter, softened AND 1/4 stick of butter (set aside)
- 1 1/2 cup white sugar
- 1 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons of vanilla
- 2 teaspoons of cinnamon
- 1 teaspoon of salt
- 1 1/2 teaspoons of baking soda
- 3 cups of flour
- 2 cups of oats
- 1 10.5 oz bag of mini marshmallows (easier to melt)
- 2 cups chocolate chips
- 2 teaspoons of vegetable oil
First, whip together the softened butter, white sugar and brown sugar. Then beat in each egg and vanilla. Combine cinnamon, salt, baking powder and flour, and beat into sugar mixture. Use a large spoon to mix in the oats. Then put the bowl in the fridge for 45 minutes to an hour.
In the meantime, preheat the oven to 375 degrees.
Once dough has cooled for an hour, place one-inch balls (I recommend a cookie scoop – it’s my new favorite kitchen tool!) onto cookie sheets and use your hand or the back of a spoon to flatten the balls. Bake for 10-12 minutes until lightly browned. Flat cookies are good because they’re easier to make into sandwiches.
While the cookies bake, begin melting your marshmallows. Place a small amount of butter (about 1/4 stick) in a pot on the stove, melt on low and slowly add in marshmallows, stirring as you go. Continue on low heat until all the marshmallows are melted.
Once all the cookies have cooled, choose similar sized cookies to make sandwiches, using a spatula or knife to spread marshmallow filling over one cookie and placing the second on top. Set aside and continue to fill all of the sandwiches.
In a microwave safe bowl, melt about 2 cups of chocolate chips for 1 minute. Add vegetable oil, stir and continue to melt for 15 seconds at a time until chocolate is completely melted. Add more oil as necessary and stir well. Then dip the cookies into the mixture so that about one-third of the sandwich is covered in chocolate. Set them on a piece of foil overlaying a cookie sheet and place in the fridge to set.
I brought these for our company picnic, and they were popular enough that I didn’t have any leftovers! I chose not to make all of the cookies into sandwiches and served the oatmeal cookies by themselves as well, and because they’re pretty limited in oats, they taste more like brown sugar cookies with a hint of oatmeal. Enjoy!