Homemade chewy oatmeal cookies—sans raisins and with chocolate chips instead because I’m no monster—are one hundred times better when they’re sandwiched together with a heaping amount of Nutella and toasted marshmallows. I couldn’t let another 4th of July go by without making sure I got you covered in the dessert department. These Chocolate Oatmeal Cookie S’mores are the way to go this year. They’re the perfect chance to shine at your BBQ or gathering, and to jazz up that tired old dessert we all know and love. Don’t get me wrong though, a classic s’mores with store-bought graham crackers are still my jam. All I’m saying is that chewy oatmeal cookies make for a much better vessel. I love these because you can make the cookies the day before and then keep them in an airtight container until you’re ready to assemble. You can swap out the Nutella for either chocolate pieces or even peanut butter cups. You really can’t go wrong any way you go. The only thing that matters is that you make these for your summer celebrations. Nothing would make me happier!
Let’s start with the cookies, which is the main event. You can’t have cookie s’mores without the cookies. In a large bowl, whisk or sift together the flour, graham cracker crumbs, baking soda, cinnamon and salt until well combined.
**Note: The graham cracker crumbs are optional, but they help give some structure to the cookies, with just a tiny hint of a graham cracker taste, which really hones in this s’mores concept!**
In a large bowl, beat together the butter and brown sugar until light and fluffy, about 5 minutes. Add the egg and vanilla extract and stir until well-combined.
**Tip: Y0u can make this by hand, and beating it with a wooden spoon. Or you can make it with a stand or handheld mixer. It’s easy enough to do it by hand, but even easier to use a machine. It’s up to you!**
Add the dry ingredients and mix until just combined. You don’t want to over-mix the cookies at this point or else you’ll end up with dry tough cookies, which are two adjectives that should never describe cookies.
Add the rolled oats and chocolate chips and stir until just combined. At this point you can scoop out the cookies onto baking sheets and freeze until solid. Then transfer to freezer food storage bags and keep in the freezer for up to 3 months. Then just bake off what you need when you need or you crave.
If you want to bake them off right away, scoop out six cookies onto each baking sheet, giving them enough space to spread during baking. Bake until lightly golden brown, about 10 to 12 minutes.
**Tip: I like to use a small ice cream scoop to portion out the dough, that way they’re all the same size, which is crucial when you need to make sandwiches out of them. I like this one from amazon!**Once they’re done, allow them to cool slightly on the baking sheets for about 5 minutes before transfer to wire racks to cool completely. It’s important for the cookies to cool completely because they’ll hold up better when you go to sandwich them with chocolate and toasted marshmallows.
You can either store the cookies at this point and wait until you’re ready to serve them, or you can assemble the s’mores now. To assemble, spread half of the cookies with Nutella, and then sandwich with a toasted marshmallow and another cookie.
**Tip: To toast the marshmallows, skewer with long wooden or metal skewers and toast on your stove’s open flame or using a kitchen torch.**
It’s best to eat the cookies when you assemble them because the marshmallow is gooey and the Nutella is warmed through. If you don’t plan on eating them right away, I’d recommend making the cookies and then gathering up all the ingredients and setting them off to the side. Then when you plan on eating the cookies s’mores you can toast the marshmallows and assemble as needed.
- ¾ cup all-purpose flour
- ½ cup graham cracker crumbs
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ⅔ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cup old-fashioned rolled oats
- 1 cup chocolate chips
- ½ cup Nutella
- 1 cup large marshmallows
- Preheat heat 350 degrees F. Line 2 baking sheets with parchment paper, set aside.
- In a large bowl, whisk or sift the flour, graham cracker crumbs, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy, about 5 minutes. Stir in the egg and vanilla extract until well combined. Add the flour and stir until mixed through. Then stir in the oats and chocolate chips.
- Using a small ice cream scoop, scoop out the dough onto the prepared baking sheets, leaving about 2 inches of space between each. Bake until lightly golden brown, about 10 to 12 minutes. Allow to cool slightly on the baking sheets before transferring to a wire rack to cool completely.
- Spread half of the cookies, on the bottom, with Nutella. Working with one marshmallow at a time, pierce with a long wooden skewer and then toast on your stove top or with a kitchen torch. Sandwich together with two cookies. Eat right away and enjoy!