Whole Wheat S'More Cookies

The whole wheat flour gives these cookies a graham cracker flavor. I tried to make 36 cookies out of the batch, but I had to make closer to 44 and even then some of the cookies were huge! I would recommend making 5 dozen and cutting down the baking time by a minute or two. It's better if the marshmallows are stale, so leave them out for a couple days. I left mine out overnight and they weren't hard enough and they totally melted while baking. Definitely use the parchment paper; they slide right off. I ran out and had to do one row without and used baking spray and they still stuck.

Bon Appetit, February 2008

Makes about 36

3 cups whole wheat flour or white whole wheat flour

1 1/2 cups (packed) golden brown sugar

3/4 tsp salt

1/2 tsp baking soda

2 large eggs

1/2 cup buttermilk

1 tbsp robust-flavored (dark) molasses

1 1/2 tsp vanilla extract

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups milk chocolate chips (about 9 oz)

1 cup mini marshmallows

3/4 cup coarsely chopped walnuts

Preheat oven to 350. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows, and nuts.

Drop cookie dough by rounded tbsp onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 mins. Let cookies cool on sheets 10 mins. Transfer cookies to racks and cool (cookies will firm up) DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.