I was pretty sure we'd be able to get through the weekend, but I made these, just in case.
I adapted a recipe originally posted on the Tasty Kitchen blog. I didn't have any Rice Crispies, and was scared to go to the store to get any. Instead, I swapped in Golden Grahams cereal, used semi-sweet chocolate chips instead of milk chocolate, and upped the salt content to offset all the sweet stuff. I was expecting them to come out tasting like s'mores, but instead, the combination of ingredients wound up making this incredibly moist and rich oatmeal chocolate chip cookie. The melted marshmallows wind up tasting like toffee, and the graham cereal gives the cookies a layer of extra flavor and texture that put these over the top. I was almost sorry to see the freeway onramps open up ahead of schedule. No excuses to make another batch!
1 c. sugar
1 c. brown sugar
1 Tbs. vanilla
2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 c. Golden Grahams or Rice Crispies cereal
2 c. quick cooking oats
1 1/2 c. semi-sweet chocolate chips
1 c. mini marshmallows
Preheat oven to 350.
In a large bowl, beat together the butter, sugar and brown sugar until creamy. Add the eggs and the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt, then add the dry ingredients to the larger bowl, and mix to combine. Stir in the cereal, oats, chocolate chips and marshmallows.
Scoop rounded spoonfuls, about the size of a golf ball, onto parchment or Silpat covered baking sheets, leaving about 2 inches between cookies. Flatten slightly with your fingers or a glass, then bake for 12-13 minutes, until edges are golden brown but cookies are still soft in the middle.
Should allow you to create and store enough body fat to get through any city-organized disaster in your area.
The marshmallows disappear into the cookies!
The cookies disappear into your mouth!
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