A Cookbook devoted to S’mores! @doughmesstic

What do you make for dessert while camping? S’mores! What do you crave while by a campfire? S’mores! What do you want the moment you pull a sweater over your head? S’mores! (ok, that last one may just be me)

Susan Whetzel, from Dough-Messtic, has taken her love of S’mores and basically put the recipes on steroids! Reese’s Cup Fluffernutter S’mores, Chocolate Graham Dutch Babies, and S’mores Cereal Bars – Its almost as if this book is too good to be true. Are there really all those ways you can make a S’more? YES-SIR-REE!

s'mores cookbook cover

With a Foreword from our favorite, Duff Goldman, a brief history of the S’more and loads and loads of ridiculously dreamed up, yet amazing and delicious S’more Recipes, Susan Whetzel has taken this outdoor treat and brought it inside with her book The S’mores Cookbook; gourmet, gooey, fun and chewy.

Oatmeal Chocolate Chip SMores Cookies

Oatmeal Chocolate Chip S’more Cookies

Yields: 3 dozen cookies

1 cup softened salted butter

¾ cup dark brown sugar

¾ cup white sugar

2 eggs

2 teaspoons vanilla extract

1¼ cups all-purpose ? our

½ teaspoon baking soda

½ teaspoon salt

¼ cup graham cracker crumbs

2½ cups quick oats

2 cups mini semisweet chocolate chips

12 giant marshmallows, sliced into thirds


1  Preheat the oven to 325°F. Prepare a baking sheet with parchment paper; set aside.

2  Using a stand mixer fi tted with the beater attachment, cream the butter and sugars at medium-low speed until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla; combine well.

3  In a separate bowl, combine the ? our, baking soda, salt, and graham cracker crumbs.

4  Add the dry ingredients to the wet batter. Mix on low until just combined. Stir in the oats and chocolate chips.

5  Scoop rounded balls of batter onto the prepared sheets. The batter will spread, so be sure to leave ample space between. Bake for 13–15 minutes, or until the edges are very lightly browned.

6  Remove from the oven, and immediately top with a slice of marshmallow. Allow to cool on baking sheets. Before serving, place the pan under the oven broiler or use a kitchen torch to toast the marshmallows.

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