S'mores Cookies

I have my favorite cookies that I bake in frequent rotation, but my cookie of the month club encourages me to break out of my personal favorites ... or else people would be eating chocolate and peanut butter cookies every month. That's a good thing because that is how I discovered these s'more cookies from A Cozy Kitchen. 

My family protested when I only had a few samples for them, so I had to make a second batch for them and then a third. My husband really liked these cookies, and one of our sitters said they may take the top spot for her. 

S'mores Cookies

2 cups (240 grams) flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbsp. unsalted butter

1/2 cup (100 grams) brown sugar

1/2 cup (100 grams) sugar

1/2 tsp. vanilla

1 egg

1 egg yolk

4 oz. milk chocolate, chips or chopped chocolate

1 graham cracker

2 oz. mini marshmallows

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, soda and salt. 

In the bowl of a stand mixer, beat together butter, brown sugar and sugar together until light and fluffy, about 2 to 3 minutes. Pour in the vanilla, and beat again. Add the egg and egg yolk, and beat until just combined. Pour in the flour mixture, and mix until just mixed. Then stir in chocolate and graham crackers. 

Scoop out 6 balls of dough, and space them evenly on a baking sheet. Bake for 5 minutes, and then carefully add 3 to 4 mini marshmallows to the top of each cookie. Bake another 6 to 7 minutes until golden. Cool 5 minutes on the baking sheets, and then transfer to a cooling rack.

Makes about 16 cookies. 

Gingerbread Granola

This was a new granola recipe that I tried this winter from Well Plated, and it was delicious. It's perfect for the winter season, but it's so delicious you could enjoy it any time of the year. 

Gingerbread Granola

1 1/2 cups oats

1/4 cup uncooked millet or quinoa

1/4 cup ground flaxseed

3/4 cup chopped pecans

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. cloves

1/4 cup coconut oil, melted

3 Tbsp. maple syrup

2 Tbsp. molasses

3/4 tsp. vanilla

Preheat oven to 350°. Combine dry ingredients together in a bowl. In a separate bowl, combine coconut oil, maple syrup, molasses and vanilla. Once wet ingredients are combined, stir into dry ingredients until evenly mixed and coated.

Spread granola evenly on a baking sheet lined with parchment paper. Bake for 20 minutes, stir and then press back into a flat layer. Bake 10 more minutes. Granola will still be sticky, but it should finish drying as it cools. Cool completely, and then store. Makes about 3 cups.