Oatmeal S’more Cookies
Total TimePrep: 20 min. + chilling Bake: 10 min./batch
Makesabout 5-1/2 dozen
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large Eggland's Best eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups old-fashioned oats
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup miniature marshmallows
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, chocolate chips and marshmallows; refrigerate until dough is chilled, 30 minutes.
- Roll tablespoonfuls of dough into balls; place 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts1 cookie: 89 calories, 4g fat (2g saturated fat), 9mg cholesterol, 43mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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Jul 23, 2018
They're okay. They are fun to try, but I wouldn't bring them as a dish for a public event. They're messy and difficult to get off of the pan after baking. They have a strange texture that isn't quite like an oatmeal cookie. I can definitely see how they would be better bar cookies than drop cookies. Overall, they're pretty good!
May 20, 2014
The first time I made these I got the same messy ugly cookie others have written before. The second time I incorporated some of their ideas and came out with an outstanding bar cookie. I used 2 1/4 cups flour and 1 cup of whole oats. I sped it into a 9 x 11 pan and baked for 20 minutes at 350 degrees. Tasted as fabulous as the first time and even looked good. :-)
Dec 23, 2013
It turned out great with a few minor adjustments....I left out 1/2 cup sugar, used 2 1/4 cup spelt & wheat flour, 1 cup quick oats (that's what I had on hand), added a few chocolate chips into the dough & then refrigerated it. Preheat oven to 375 degrees F once dough is cold. Drop dough on cookie sheets, press down, and top with marshmallows and chocolate chips. Bake for 10-12 min. or until golden brown.They stayed together great and taste great! They're waitin' for the kids to come home! :)
Dec 17, 2012
The oats seemed to dry the dough out. The cookies were a mess. They taste OK. I have a half of a batch that I can present to friends and family.
Oct 24, 2011
These are VERY good cookies, but VERY messy. They stick to the pan horribly even with grease on it. The taste is fantastic, but they definitely aren't pretty cookies as stated before. They turn into a bunch of pieces when taking them off the pan. Great idea... Trying to figure out how to make them better. I followed one reviews suggestion of 2 1/4 cups flour 1 cup oats.
Jan 10, 2011
Started making this recipe last year, as listed, and they are my husbands favorite cookie. His work is constantly requesting that I make them. True, the marshmallows do melt and they may not be the prettiest cookies, but the taste is scrumptious! I may try a little less flour next time as recommended by another reader though.
Jan 9, 2011
This recipe appeared in the magazine with 2 1/4 C flour, and 1 C oats, and it's much better that way. I recommend a silicone baking mat, so that the marshmallows don't stick to your cookie sheet. Definitely let them cool awhile before attempting to move them off of the mat!
Feb 28, 2010
Am I the only one who had a problem with the marshmallows melting and spreading? Didn't look all that great - taste was fine
Jun 13, 2009
Why do you have to add the eggs one at a time. I generally beat them up, then add them all at once. Can't see any difference in adding them one at a time.Connie
Jun 4, 2009
I made these as bar cookies,baked for 20 minutes or so in a 9 X 13.I replaced shortening with coconut oil because i had some on hand