I was recently sent a cookbook for review of The S'more Cookbook by fellow blogger Susan Whetzel of the blog Doughmesstic. I'm always thrilled when I see a blogger come out with a cookbook. I know some people think it's kind of overrated, but I know how hard bloggers work and how much time goes into running a website, cooking, baking, photographing, and recipe developing. If you're a blogger then you know it's hard work!
I like s'mores. I don't love them because I think they can be a little too sweet at times, but I like them just fine. When I was sent this cookbook, I was intrigued, because I was hoping for s'more flavored/s'more inspired desserts and this book is filled with them. Granted, the first chapter of recipes is pretty basic. I wouldn't necessarily call them recipes, as much as they are s'more suggestions- using chocolate grahams with white chocolate instead of regular grahams and milk chocolate isn't that novel of an idea to me. Her recipe's include using different types of candy such as peanut butter cups or chocolate caramels in place of the milk chocolate. Tasty? yes. But I need more substance. Luckily, this book has several chapters of s'more goodness including Cakes and Pies, Cookies, Brownies and even s'mores for breakfast. If that's not you're thing, perhaps a S'mores milkshake will cure your cravings.
I opted for oatmeal chocolate chip S'more cookies as the first recipe I made. I also wanted to make S'more Frappuccinos but was out of marshmallow cream- that was a sad day. These cookies made it better though. I made a couple minor changes, but it didn't not affect the taste or outcome of the recipe. I used regular sized morsels instead of mini chips and used Stacker marshmallows instead of cutting large marshmallows into thirds. I didn't want to change anything about the recipe so I left it as is and just made my notes in red below. I would definitely make these cookies again because my husband LOVED them. I packed a couple in his lunch box. He's on the road a lot, so he left his cookies on the dash board to warm them and he said they tasted like they had just come out of the oven. They were crispy yet chewy, sweet and gooey. If you like S'mores you'll love these slightly less messy cookies.
Other recipes from this book I'd like to try are Toasted Marshmallow S'more Ice Cream, S'more Frappuccino, S'more Danish and the Chocolate Graham Pancakes. There's even a section on Giftable S'mores and ideas on how to package them. Every recipe has a full size color photo and there are lots of options for the S'more lover. In fact I know someone who would love this book. Hey Heather! I'm talking to you :-)
from The S'mores Cookbook from Susan Whetzel
- 1 cup softened salted butter
- 3/4 cup dark brown sugar
- 3/4 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup graham cracker crumbs
- 2 1/2 cups quick oats
- 2 cups mini semisweet chocolate chips (I used regular chocolate chips)
- 12 giant marshmallows, sliced into thirds (I used the small stacker marshmallows)
Preheat oven to 325 degrees F. Prepare a baking sheet with parchment paper; set aside.
Using a stand mixer fitted with a beater attachment, cream the butter and sugars at medium-low speed until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla; combine well.
In a separate bowl, combine the flour, baking soda, salt and graham cracker crumbs.
Add the dry ingredients to the wet batter. Mix on low until just combined. Stir in the oats and chocolate chips.
Scoop rounded balls of batter onto the prepared sheets. (The directions don't say what size scoop to use to make the balls of dough. I used a medium ice cream scoop and got 40 cookies). The batter will spread, so be sure to leave ample space between. Bake for 13-15 minutes, or until the edges are very lightly browned.
Remove from the oven, and immediately top with a slice of marshmallow. Allow to cool on baking sheets. Before serving, place the pan under the oven broiler or use a kitchen torch to toast the marshmallows. (This step was a little strange to me because the recipe makes 36-40 cookies. And it doesn't make sense (to me) to put a pan of cookies under the broiler every time you want a cookie, unless you're serving them to a crowd all at once. It's easier to use your torch, but not everyone has a kitchen torch. So I went ahead and toasted all the marshmallows at once after they were done baking. When we wanted a cookie, I just popped it into the microwave for 10 seconds to warm the chocolate and make the marshmallow gooey, and since they were pre-toasted, they still had that slightly charred toasted flavor.)
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