Saturday, July 29, 2017

S'mores Lacey Cookies

These cookies were crazy good!  Thin with crispy toffee-like edges, some caramelized marshmallow and a soft, chewy, chocolatey center, and crunchy bites of Kit Kat and walnuts throughout.  They'd be so perfect for ice cream sandwiches, if that's your kind of thing! Or if you're just looking to make some cookies that stand out amongst others, these are a great way to go!

I was singing along loudly with the Bouncing Souls' "Lean on Sheena" whilst making these this afternoon.  -jen

Time:  10 min. per batch, about 50 minutes total
Difficulty:  Easy

Makes:  48 cookies
  • 1/2 pound (2 sticks) butter, softened
  • 2 cups brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1.5 cups flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1.5 cups old fashioned (rolled) oats
  • 1/2 cup shredded coconut (I used unsweetened)
  • 1/2 cup walnuts, chopped
  • 3 oz king size Kit Kat (or 2 regular sized ones), chopped into 1/2" pieces
  • 1.5 cups mini marshmallows (not big ones!)

Preheat oven to 375 degrees F.  Line two baking sheets with parchment paper.

In a large mixing bowl using an electric mixer, cream the butter and brown sugar together.  Then add eggs, one at a time, and the vanilla extract.  Beat together.

In a separate bowl whisk together flour, salt, baking powder and baking soda.  Add to the wet mix while mixing at a medium speed.  When the flour is combined, add the oats, coconut, and walnuts until combined.  Then mix in by hand with a wooden spoon the Kit Kat  pieces and the marshmallows.  Refrigerate dough for 30 minutes.

Scoop 1.5 tablespoon balls of dough and place 6 to parchment-lined baking sheet, spacing about 3" apart.  Cookies will spread out thin so you want to give them plenty of space.  Bake at 375 for 10 minutes, until golden and edges are just starting to brown.  Remove and allow to cool on a baking rack.  Remember to put the dough back in the refrigerator in between baking.

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