S'mores Cookies

These cookies have a "healthy" taste from the wheat flour, which also gives the cookie dough a flavor reminiscent of graham crackers to go with the marshmallows and chocolate. The recipe makes a lot of cookies (about 5 dozen, though my cookies are usually on the small side), so it could be halved to make a more manageable amount. The cookies taste a little odd coming right out of the oven, but they are much better the next day.

Ingredients:

- 3 cups whole wheat flour
- 1 1/2 cups brown sugar, packed
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda

- 2 large eggs
- 1/2 cup buttermilk*
- 1 tablespoon dark molasses
- 1 1/2 teaspoons vanilla
- 1/2 cup unsalted butter, melted

- 1 1/2 cups milk chocolate or semisweet chocolate chips or chunks (about 9 oz)
- 1 cup miniature marshmallows, slightly stale (leave out on a plate for 1-2 days; stale marshmallows hold their shape better during baking)
- 3/4 cup coarsely chopped walnuts

Directions:

Preheat oven to 350 degrees.

Whisk or stir together the flour, sugar, salt, and baking soda.

In a second bowl, whisk together the eggs, buttermilk, molasses, and vanilla extract, then whisk in the melted butter.

Add the egg mixture to the dry ingredients. Stir until the dough is evenly moistened. Stir in the chocolate chips/chunks, marshmallows, and walnuts.

Drop dough by rounded spoonfuls onto greased non-insulated cookie sheets. Make sure to leave plenty of space between cookies, especially if they are larger. Bake until cookies are golden brown, dry to the touch, but still slightly soft -- 13 to 15 minutes. (The recipe says to bake only one sheet at a time but I don't see why you couldn't bake multiple sheet simultaneously, as long as you watch the cookies.) Let cookies cool on sheet for 5 minutes, then remove to wire racks. (The cookies will get firmer as they cool.)

*As a substitute for the 1/2 cup buttermilk, you can sour 1/2 cup milk with 1/2 tablespoon lemon juice, and let it stand at room temperature for 15 minutes before using.