Oatmeal S’more Cookies
Oatmeal S’more Cookies are the ultimate combination of nostalgic campfire flavors wrapped in the cozy goodness of oatmeal cookies. These delightful treats are filled with gooey marshmallows, rich chocolate chips, and the heartwarming crunch of oats, creating a deliciously soft and chewy texture that’s sure to please everyone in your family. Whether you’re baking with kids or preparing a batch for a party, these cookies offer a fun twist on the classic s’mores experience, all without the need for a campfire!
I made these cookies with my little one, and we had so much fun baking them together. She was absolutely fascinated by the marshmallows melting into the cookies, and it gave us plenty of giggles along the way. There were even moments when the marshmallow stretched and oozed a little too much on the baking sheet, leading to some humorous comments about “hairy” cookies—definitely one of the best moments of the day! After baking, the cookies turned out perfectly soft, just the way we like them. I made them a little bigger than the recipe calls for, so I ended up with 28 cookies instead of 6 dozen, but no complaints here—more cookies to enjoy! So grab a tall, cold glass of milk, sit back, and savor the chewy, chocolatey goodness of these Oatmeal S’more Cookies!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Shortening | 1/2 cup |
| Brown sugar | 1 cup |
| Sugar | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 1/2 tsp |
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 tsp |
| Salt | 1/4 tsp |
| Old-fashioned oats | 1 cup |
| Chocolate chips | 1 cup |
| Mini marshmallows | 1 cup |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 2847.3 kcal |
| Total Fat | 134.2 g |
| Saturated Fat | 59.6 g |
| Cholesterol | 333.5 mg |
| Sodium | 1393.6 mg |
| Total Carbohydrates | 390.2 g |
| Dietary Fiber | 17.1 g |
| Sugars | 217.2 g |
| Protein | 38.5 g |
Instructions:
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Prepare the Ingredients:
- Begin by preheating your oven to 350°F (175°C).
- Lightly grease your baking sheets or line them with parchment paper to prevent the cookies from sticking during baking.
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Cream the Wet Ingredients:
- In a large mixing bowl, combine 1/2 cup butter and 1/2 cup shortening. Use an electric mixer or a hand whisk to cream these together until light and fluffy.
- Gradually add the 1 cup brown sugar and 1/2 cup sugar. Continue to beat until the mixture is smooth and well-combined. The sugars should be fully incorporated, and the mixture should be light in texture.
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Incorporate the Eggs:
- Add the 2 eggs, one at a time, ensuring you beat well after each addition. This helps the eggs blend smoothly into the batter, creating a rich, uniform texture.
- Stir in 1 1/2 tsp vanilla extract for a lovely, aromatic flavor that complements the sweetness of the cookies.
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Mix the Dry Ingredients:
- In a separate bowl, combine 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt. Stir the ingredients to evenly distribute the baking soda and salt throughout the flour.
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Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture. Do this in batches, mixing well after each addition to avoid flour clouds. Stir until the dough is thick and uniform.
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Add the Oats, Chocolate Chips, and Marshmallows:
- Once the dough has formed, stir in 1 cup old-fashioned oats, 1 cup chocolate chips, and 1 cup mini marshmallows. The marshmallows will melt slightly while baking, creating pockets of gooey sweetness in the cookies.
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Scoop the Dough:
- Drop heaping tablespoonfuls of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread out slightly while baking. The size of each cookie will determine how many you end up with, but you should get around 2 to 6 dozen cookies, depending on how large you make them.
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Bake the Cookies:
- Bake in the preheated oven for about 11 to 13 minutes, or until the cookies are golden brown around the edges. Keep an eye on them to prevent overbaking, as the marshmallows can burn easily.
- Once baked, remove the cookies from the oven. Let them cool on the cookie sheet for about 1 to 2 minutes before transferring them to wire racks to cool completely.
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Enjoy:
- After cooling, your Oatmeal S’more Cookies are ready to enjoy! They will stay soft and chewy, with the chocolate and marshmallow still slightly gooey in the middle. Serve with a glass of milk, and let the fun memories of baking together fill the room.
Tips & Variations:
- Marshmallow Melting: If you’re concerned about the marshmallows oozing out too much, you can press them gently into the dough before baking, or even wait to add them until after the cookies come out of the oven, allowing them to gently melt into the warm cookies.
- Customization: Feel free to experiment with different types of chocolate chips, or even add some chopped nuts for a bit of crunch in each bite!
- Storage: Store these cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
These Oatmeal S’more Cookies make a perfect treat for an afternoon snack, dessert, or a fun baking project with kids. Whether you’re creating memories in the kitchen or indulging in a sweet escape, these cookies are sure to delight!
Recipe Category: Dessert
Keywords: Cookie & Brownie, < 60 Mins, Oven, Oatmeal Cookies, S'mores Cookies, Chocolate Chip Cookies, Family Baking, Kids Baking, Easy Cookies
