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.
S’more Cookies
Ingredients
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
Directions
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