S'mores Cookies

Smores are such a traditional camping food. And summer is such a traditional time to go camping. But we live in TX and it is just too darn HOT and humid to camp in the summer. So this cookie recipe came in quite handy--it mimmicks the traditional smore without having to feel like you are in a tent sauna surrounded by singing cicadas!
I pulled this recipe out of this month's MS EveryDay Food. I can usually link to the actual recipe on her site, but for some reason can't find this one. Too bad, because I was hoping you could see her picture--I forgot to take one and they look neat. Oh well, just imagine a stacked cookie, then chocolate, then marshmallow toasted. YUM!

S'mores Cookies
(MS EveryDay Food, July 2009)

1/2 c. old fashioned rolled oats
1 c. all-purpose flour (spooned and leveled)
1 c. whole wheat flour (spooned and leveled)
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. light brown sugar
1 large egg
8 oz. bittersweet or semi-sweet chocolate, but into 30 squares
(I used the snack-size Hershey bars and broke them in half)
15 large marshmallows, halved horizontally

Preheat oven to 350 degrees.
In a food processor, pulse oats until finely ground.
Add flours, cinnamon, baking soda, and salt; pulse to combine.
In a large bowl, using and electric mixer, beat butter and sugar until light and fluffy.
Beat in egg, scraping down side of bowl.
With mixer on low, beat in flour mixture just until combined.
Drop by tablespoons, 1 inch apart, onto two baking sheets.
Top each with a chocolate square.
Bake until just lightly golden, 11-13 minutes, rotating sheets halfway through.
Remove sheets from oven; heat broiler.
Top each cookie with a marshmallow.
One sheet at a time, broil until marshmallows are lightly browned, 1-1 1/2 minutes.
Transfer cookies to wire rack to cool.