RECIPES: Buttermilk Bake-off #1, S'more Cookies
Have you ever bought a bottle of buttermilk just for, like, 1/2 cup or so? Then you are left with a giant bottle of buttermilk to use up for weeks?
It seems that happens to us all the time.
Yeah, I know. "Yay! Waffles! Yay! Pancakes!"
But my goal this week is to push things a little, as well as include some gluten free options for my daughter. SO Here is installment #1, S'more cookies.
This recipe was very lowly rated on Epicurious. But I am a girl scout leader, and S'more yummies are key in my repertoire. So I wanted to make this recipe work. Complaints from reviewers were lack of graham flavor, dryness, and marshmallow disasters.
I figured out how to handle the marshmallow melting issue, and added a richer graham flavor. They were a big success.
3 cups whole wheat flour
1 1/2 cups light brown sugar
3/4 tsp. salt
1/2 tsp. baking soda
2 large eggs, lightly beaten
1/2 cup buttermilk
1 Tbsp. dark molasses
1 1/2 tsp. vanilla
1 stick butter, melted
1 cup chopped milk chocolate (or milk chocolate chips)
1 cup mini marshmallows, dried out for a day and frozen for a couple hours
1 1/2 cups roughly crushed Golden Grahams cereal
Preheat oven to 350˚. Line 2 large baking sheets with parchment. Set aside. Whisk flour, salt and baking soda in a bowl. Set aside. In a large bowl, whisk the melted butter with the sugar. Whisk in the eggs, molasses and vanilla until creamy and combined. Whisk in the dry ingredients.
Next, combine the milk chocolate, frozen marshmallows and crumbled Golden Grahams with a spatula. Chill batter for about 30 minutes.
Dollop the batter in 1 1/2 Tbsp. mounds about 2-3" apart. Bake for about 12-15 minutes, switching pans midway for even baking. Cookies should be dry to the touch and lightly golden on the edges. Let sit on the sheets for about 10 minutes before transferring cookies to a cooling rack. Store for a few days in an airtight container.