OK, so these cookies look totally yummy and kind of healthy: http://www.epicurious.com/recipes/foo...
3 cups whole wheat flour or white whole wheat flour
1 1/2 cups (packed) golden brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1/2 cup buttermilk
1 tablespoon robust-flavored (dark) molasses
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups milk chocolate chips (about 9 ounces)
1 cup mini marshmallows
3/4 cup coarsely chopped walnuts.
Problem is, they are not very tasty with the recipe as is (as the reviews suggest). They're puffy, with holes where the marshmallows have disintegrated. And way too wheaty. I'm contemplating the following changes and wonder if y'all have any further suggestions for creating a delicious s'mores cookie:
double the butter and have it softened, not melted (says melted in the original directions)
go with semi-sweet chips/chunks
sub in 1.5 c. AP for some of the WW
omit molasses and instead use dark brown sugar
I'm also wondering if there's a way to put the marshmallows on after the cookies have started baking-- don't want to get too futsy though, since I think cookies like this should be quick and easy. Theoretically, this should result in a flatter, crispy/chewy/buttery cookie, no? Like a s'mores-inflected chocolate chip cookie...