To be honest, I think trying new and exciting varieties of wheat berries has been my favorite part of owning my own grain mill! Who knew flour could have so much variety?

The newest addition to my wheat berry stash is Kamut (pronounced kuh-moot). These Kamut chocolate chip cookies made with fresh-milled, whole wheat Kamut flour are seriously to die for.

Sidenote: Kamut flour would be great for this Crumbl knockoff cookie too. I made some with spelt and soft white wheat berries last night and OH MY WORD. I did tweak the recipe a lot, so I’m going to be sharing my version soon.

It turns out Kamut chocolate chip cookies are  the perfect amount of crunchy around the edges, soft and gooey in the middle, and full of flavor thanks to the brown butter and nutty taste of the Kamut. Yum.

What is Kamut flour?

Let’s talk about Kamut. For starters, Kamut can easily replace all-purpose flour in recipes. Folks say to replace it in a 3:4 ratio with what your all-purpose recipe calls for, but I’ve had good luck replacing it 1:1 in most recipes. Just be aware that you might need slightly less kamut flour than all-purpose flour.

Kamut is an ancient form of wheat that has apparently never been hybridized or genetically modified. It has a distinct buttery, nutty flavor that’s a great addition to all sorts of baked goods. The name “Kamut” is the Egyptian word simply for “wheat.”

Given the fact that Kamut hasn’t been intentionally modified like most other wheat on the market these days, it’s easier for our bodies to digest, and some folks with gluten sensitivities claim they’re able to eat Kamut but not other varieties of wheat.

Kamut vs. Spelt

Similarly to kamut, spelt had been modified very little throughout the years. Both ancient grains, they each offer different benefits. Kamut is generally recognized as having a bolder, more nutty flavor than spelt. However, spelt has a sweeter, more subtle flavor that’s less noticeable in baked goods. Both are great options, just slightly different from each other.

Is khorasan different than Kamut?

In short, Kamut is khorasan wheat. Quite literally, Kamut is a trademarked variety of khorasan wheat. Other varieties of khorasan are also grown in the U.S. The difference between khorasan wheat and Kamut comes down to a trademark. Kamut is an ancient variety of khorasan wheat and a registered trademark owned by Kamut International. The organization was founded by Montana farmer, Bob Quinn, to protect the purity of the heirloom variety of khorasan wheat.

So keep in mind when purchasing Kamut that the wheat berries or flour may be cheaper if it’s labeled “khorasan wheat” rather than “Kamut,” since Kamut is, essentially, a brand name version of the same wheat.

To see what I mean, check out these Kamut brand-name wheat berries vs. the no-name khorasan wheat berries.

A 25-pound bag of Kamut is $49.94 today with Azure, and a 25-pound bag of khorasan is $37.85. So khorasan is on my pantry checklist. Go here to download my full list of the best prices deals on the best ingredients. And over on instagram check out my Azure favorites.

Kamut Chocolate Chip Cookies

Ingredients:

• 3/4 cup butter
• 1 cup brown sugar (I use coconut sugar)
• 1/2 cup sugar (I link my favorite below)
• 1 teaspoon vanilla extract (I link my favorite below)
• 2 eggs
• 2 cups whole wheat Kamut flour (freshly milled, on a fine setting)
• 2 tsp sifted, fine chickpea flour (optional)
• 1/2 teaspoon baking soda
• 2 cups total chocolate chips/chunks of choice (I link my favorite below)

Directions:

1. In a saucepan over medium/high heat, melt the butter and continue to cook the butter, stirring frequently, until it foams and you start to see browned bits on the bottom of the pan. Pour into a cooled bowl and set it aside to cool down some.
2. Preheat your oven to (shocker) 350 F.
3. When the butter isn’t hot to the touch anymore (although admittedly I often move on to this step before I let the butter cool all the way), beat it in a stand mixer with the sugars until it all lightens in color and thickens slightly (2-3 minutes). Add in the vanilla and eggs, and mix until combined.
4. Add in the dry ingredients, adding in your chocolate chips only after the dough is the desired texture. Mix in the chocolate chips and form the dough into balls.
5. Bake in your hot oven for 10-12 minutes, depending on how crispy you like the edges and how large you shaped the cookies.
6. Cool cookies on tray for a few minutes after removing from the oven, then move then to a cooking rack. Enjoy!

Notes About Kamut Chocolate Chip Cookies

• I love using a mixture of different chips in my kamut chocolate chip cookies, for variety: mini chips, semi-sweet/dark/milk chocolate, regular-size chips, chunks, these organic chips, sweetened with coconut sugar, and even super-nutritious cacao nibs.
• Personally, I think Kamut chocolate chip cookies are even better on day #2, as the flavors of the cookie meld and the texture becomes soft, chewy, and… well… perfect.
• Kamut Chocolate Chip Cookies are delicious made with coconut sugar and date sugar as well, in place of cane sugar. (Read more about both of them here.)
• I usually make this recipe with all coconut sugar and no white or brown sugar. In that case, the lightening and slight thickening of your dough happens when all the wet ingredients have been mixing for a minute or two (before adding in the dry ingredients).
• Just fyi, coconut sugar is deliciously sweet, made from the bloom of the coconut tree, not the coconut itself, so it tastes nothing like coconut.

Print

Kamut Chocolate Chip Cookies

Ingredients

• 2 cups whole wheat Kamut flour freshly milled, on a fine setting
• 1/2 teaspoon baking soda
• 3/4 cup butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups total chocolate chips/chunks of choice

Instructions

• In a saucepan over medium/high heat, melt the butter and continue to cook the butter, stirring frequently, until it foams and you start to see browned bits on the bottom of the pan. Pour into a cooled bowl and set it aside to cool down some.
• Preheat your oven to (shocker) 350 F.
• When the butter isn’t hot to the touch anymore (although admittedly I often move on to this step before I let the butter cool all the way), beat it in a stand mixer with the sugars until it all lightens in color and thickens slightly (2-3 minutes). Add in the vanilla and eggs, and mix until combined.
• Add in the dry ingredients, adding in your chocolate chips only after the dough is the desired texture. Mix in the chocolate chips and form the dough into balls.
• Bake in your hot oven for 10-12 minutes, depending on how crispy you like the edges and how large you shaped the cookies.
• Cool cookies on tray for a few minutes after removing from the oven, then move then to a cooking rack. Enjoy!

Notes

• I love using a mixture of different chips in my kamut chocolate chip cookies, for variety: mini chips, semi-sweet/dark/milk chocolate, regular-size chips, chunks, these organic chips, sweetened with coconut sugar, and even super-nutritious cacao nibs.
• Personally, I think Kamut chocolate chip cookies are even better on day #2, as the flavors of the cookie meld and the texture becomes soft, chewy, and… well… perfect.
• Kamut Chocolate Chip Cookies are delicious made with coconut sugar and date sugar as well, in place of cane sugar. (Read more about both of them here.)
• I usually make this recipe with all coconut sugar and no white or brown sugar. In that case, the lightening and slight thickening of your dough happens when all the wet ingredients have been mixing for a minute or two (before adding in the dry ingredients).
• Just fyi, coconut sugar is deliciously sweet, made from the bloom of the coconut tree, not the coconut itself, so it tastes nothing like coconut.

Ingredients in my Kamut Chocolate Chip Cookies

Is Kamut healthier than wheat?

Kamut is a fabulous, more nutritious substitute for “regular” wheat. Kamut offers more proteins, minerals ,and vitamins than wheat.

Is Kamut healthier than oatmeal?

Kamut can be cooked as a great substitute for oatmeal. In fact, it’s superior to oatmeal because it’s higher in vitamin B6, which is important for brain development and a healthy nervous system and immune system.

Is Kamut healthier than quinoa?

Gram per gram, Kamut packs a higher protein punch than even the amazing quinoa. In a 1-cup serving, quinoa offers 8 grams of protein, vs. a huge 9.8 grams from Kamut.

Is Kamut a superfood?

The post Kamut Chocolate Chip Cookies first appeared on Souly Rested.

Chocolate chip cookies with some nutrition on the side? Yes please!

I’ve spent a while tweaking this recipe and coming up with pretty-darn-near perfection of my favorite dessert in the world. But be sure to read the tips after the recipe for lots of suggestions of ways you can tweak this recipe yourself and even how to change up some of the ingredients.

But definitely make these cookies with fresh flour, if you’re able. Fresh flour adds variety, nutrition, taste, and even cost-savings to everything you make in the kitchen.

Is rye flour healthier than all-purpose?

So now, without further ado, let me rock your chocolate chip world just a little…

Chocolate Chip Cookies Made With Fresh Flour

There are some unique ingredients here, don’t let that deter you. See lots of great substitutions, that everyone has on hand, in the tips below.

Ingredients

1 cup butter at room temperature

1/4 cup maple sugar (see notes)

3/4 cup turbinado sugar 

1 tsp vanilla

2 1/2 cups of fresh-ground rye flour (my rye wheat berries)

1/2 tsp salt (i always use this one & code SOULYRESTED saves $$)

1/2 tsp baking soda

1 egg + 2 egg yolks

2 cups chocolate chips (I love these chips)

Directions

1. Preheat oven to 350.
2. Combine butter, sugars, and vanilla in mixer bowl. Beat on high about 4 minutes.
3. In a separate bowl, mix flour, salt, and baking soda.
4. Add flour mixture to butter mixture a little bit at a time, while mixer is running, turning off to scrape down sides when needed. Beat together for another 4-5 minutes.
5. Wisk egg and extra yolks in small bowl and add that, again, while mixer is running, and continue beating another 1-2 minutes.
6. Reduce mixer speed to low and add in chocolate chips.
7. Drop dough by small scoop fulls, 1 inch apart, and bake for 10 minutes or until just starting to turn golden.
8. Let cookies finish baking on warm tray, on counter, until try has cooled to touch, then transfer cookies to cooling rack.
9. Store at room temperature for a week or in the freezer for up to 6 months.

Tips for Making Cookies With Fresh Flour

• If you find your cookies are spreading out and too thin, simply prechill dough for at least 30 minutes.
• If you don’t have maple sugar, feel free to substitute brown sugar or (even better) date sugar. If you’d like to learn how to make your own all-natural maple sugar, you’d love my in-depth master class.
• I choose to use rye flour to complement the natural sweetness of a decadent chocolate chip cookie, but feel free to experiment with other varieties of fresh flour as well (and let me know what you try in the comments!). Another great option is Soft White Wheat.
• If you happened upon this recipe but don’t yet have a grain mill or access to freshly-milled flour, you can still use this recipe, substituting refined flour for the rye. But definitely go here to learn about the how easy it is to start milling your own (oh-so-nutritious!) fresh flours: FREE e-course about Milling Your Own Flour (how & why).
• I like using the heavier grain of turbinado sugar to complement the rye in this recipe. If you’re using refined flour, cane sugar is just as good. (It’s also fine, of course, to use cane sugar with the rye fresh flour.)
• Feel free to use a little less chocolate chips, I add a little more than “necessary.” Also feel free to swap 1/2 cup of avg size chips for chocolate chunks or (the best option!) chop up a high-quality 72% cacao bar.
• You can use any salt for delicious results, but up the mineral content of everything you eat with this amazing salt. Use code SOULYRESTED for 15% off your entire order, anytime.
• Go here for more details about my favorite ingredients in my pantry and how I choose which I’ll use in which recipe.

Other Articles & Resources You’ll Love:

Why I Started Milling My Own Flour

The Tools I Love the Most in my Farmhouse Kitchen

My 7-page Pantry Checklist

How & Why to Mill Your Own Fresh Flour

Aspire to live quietly, and to mind your own affairs, and to work with your hands. I Thessalonians 4:11

Find out why SoulyRested was considered to be one of the Top Homesteading Blogs of 2022.

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To find me in some other neck of the woods, just click any (or every!) icon below:

The post Chocolate Chip Cookies made with fresh flour first appeared on Souly Rested.

I was rendering lard and had more cracklins than usual.

The same day I had quite a craving for kamut chocolate chip cookies.

Naturally, I started fantasizing about adding some cracklins into said cookies. The rest is history… and every bacon lover’s dream.

While I use fresh milled Kamut usually for these cookies (find out here how to use fresh flour in any recipe), here I’m sharing a simpler recipe. But feel free to add bacon to any chocolate chip cookies made with fresh flour too.

Print

Cookies Made with Bacon

Ingredients

• 1 cup butter at room temperature (I use lard)
• 1 1/2 cups maple sugar or brown sugar
• 1/2 cup white sugar
• 2 eggs at room temperature
• 2 1/2 tsp maple or vanilla extract
• 1/4 cup maple syrup
• 3-3 1/4 cups flour
• 2 tsp cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups milk chocolate chips
• 1/4 cup semi-sweet mini chips
• 1/4 cup cut up bits of cooked bacon or I use cracklins, when I have them

Instructions

• In a large bowl, beat lard and sugars. Mix in eggs, vanilla, and maple syrup.
• Combine 3 cups flour, mint, cornstarch, baking powder, baking soda, and salt together in a separate bowl, then beat the flour mixture into the rest.
• Stir in chips and bacon (or cracklins).
• Preheat oven to 350°F.
• Place teaspoonfuls of dough on cookie sheets. No need to space out much, these cookies don’t spread when they bake. But you will need to flatten them with a floured cup bottom or a fork if you prefer them to be flatter instead of thick and round. The lard will hold its shape in a thicker mound if you don’t flatten them. (Both ways makes for a delicious cookie, so don’t stress over this.)
• Bake for 8-10 minutes, switching trays from top to bottom racks halfway through. The cookies may appear a bit underdone, but their edges should just begin to turn golden brown.

Notes

• I render my lard and freeze it in butter-shaped molds so it’s super easy to use in place on butter in any recipe. Go here for more details about baking with lard.
• Go here for details on how to make your own maple sugar.
• If you’re using butter instead of lard, you will probably want to chill the dough for at least 30 minutes before working with it. Add an additional 1⁄4 cup of flour if the dough doesn’t seem quite thick enough after refrigeration. (Before chilling, if I’m using butter in this recipe, my dough is always too gooey, but I resist the urge to keep adding flour because I have made these cookies too cake-like by doing that in the past.)
• If you’re using butter you may find you want to cook the cookies a few minutes longer and cool them completely on cookie sheets, where they’ll flatten, and their centers will harden slightly while on the tray. After they’ve cooled, they’re chewy and moist.
• This recipe has a little more extract than usual; I find I need the little extra “umpf” when baking with lard… I will admit lard does not pack the same taste punch as butter (I LOVE butter yall) but feel free to only add 1 tsp of extract if you’re making these with butter.
• Mini chocolate chips are optional, of course, well I mean to most folks. I don’t see them as optional, cause I love the extra small bits of chocolate in every cookie. Plus, I love having both the milk and semi-sweet tastes of chocolate.
• I recommend either using medium-cooked bacon or be sure to cut crisp bacon into tiny pieces. You don’t want hard chunks in your cookies.
• While any salt will work just fine in this recipe, Redmonds salt is truly the best. It’s mined over 400 feet below ground, right here in the U.S. so it’s naturally protected from pollutants (not something you can say about salt mined from the ocean) and more than 60 trace minerals. If you want to try it out, use my code SWEETSALT to save 15% off your entire order, anytime.

Can you buy lard for making chocolate chip cookies?

You can absolutely source good lard, either as fat that you can render down yourself, or as already rendered lard. Here are some tips:

1. These regenerative farmers raise the best lard you can find: Check it out.
2. If you live in New England and would like to purchase a whole or half a pig, I would love to chat about how our family farm can help you load your freezer next fall (with amazing pig fat as well as delicious pasture-raised meat). We keep a waiting list, and I am always happy to meet new customers and expand our plans for next year, to make sure your family enjoys high-quality meat next year (if I can’t help you today). To message me, hop over to instagram or send an email to michelle(dot)visser(at)outlook(dot)com.
3. Find local pig farmers and ask around until you can hopefully find one who either sells lard they have rendered or maybe the raw fat which you can then render yourself. (Or just store away until you use it, in the case of caul fat.)
4. Go to eatwild.com and search for a pig farm near you.
5. Order online. Seriously. You can purchase this amazing fat, ready to use, and skipped to your door:

Caul fat

Lard made from back fat

Lard made from the inner, leaf fat 

 

Items I use to make these amazing cookies:

The post Cookies Made with Bacon first appeared on Souly Rested.

Yes, I bake using lard. And yes, it’s a good fat to have in your family’s diet and use in your kitchen daily. Read more about baking with lard (& why you should) here.

But this recipe is also delicious is all you have is butter on hand. Since butter behaves a little differently in baking than lard does, you will want to do things a little differently with this recipe, so be sure to see the note below for more details about that.

Mint Chocolate Chunk Cookies Made Using Lard

INGREDIENTS

1 cup lard (or butter), at room temperature

1 1⁄2 cups light brown sugar

1⁄2 cup white sugar
2 eggs, at room temperature

1 1⁄2 teaspoon vanilla extract
1⁄4 cup maple syrup
3-3 1⁄4 cups all-purpose flour

1⁄8 cup dried mint leaves

2 teaspoon cornstarch
1 teaspoon baking powder

1 teaspoon baking soda
1 teaspoon salt (I use this one)
2 cups chocolate chips
1⁄4 cup chocolate chunks

 

DIRECTIONS

Print

Mint chocolate chip cookies with lard

Ingredients

• 1 cup lard or butter, at room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup white sugar
• 2 eggs at room temperature
• 1 1/2 teaspoon vanilla extract
• 1/4 cup maple syrup
• 3-3 1/4 cups all-purpose flour
• 1/8 cup dried mint leaves
• 2 teaspoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt I use this one
• 2 cups chocolate chips
• 1/4 cup chocolate chunks

Instructions

• In a large bowl, beat lard and sugars. Mix in eggs, vanilla, and maple syrup.
• Combine 3 cups flour, mint, cornstarch, baking powder, baking soda, and salt together in a separate bowl, then beat the flour mixture into the lard (or butter) mixture.
• Stir in chips and chocolate chunks.
• Preheat oven to 325°F.
• Place teaspoonfuls of dough on cookie sheets. No need to space out much, these cookies don't spread when they bake. But you will need to flatten them with a floured cup bottom or a fork if you prefer them to be flatter instead of thick and round. The lard will hold it's shape in a thicker mound if you don't flatten them. (Both ways makes for a delicious cookie, so don't stress over this.)
• Bake for 11-12 minutes, switching trays from top to bottom racks halfway through. (The cookies may appear a bit underdone, but their edges should just begin to turn golden brown.)

NOTES

• I render my lard and freeze it in butter-shaped molds so it’s super easy to use in place on butter in any recipe. Go here for more details about baking with lard.
• If you’re using butter instead of lard, you will need to chill the dough for at least 30 minutes before working with it. Add an additional 1⁄4 cup of flour if the dough doesn’t seem quite thick enough after refrigeration. (Before chilling, if I’m using butter in this recipe, my dough is always too gooey, but I resist the urge to keep adding flour because I have made these cookies too cake-like by doing that in the past.)
• If you’re using butter you may find you want to cook the cookies a few minutes longer and cool them completely on cookie sheets, where they’ll flatten, and their centers will harden slightly while on the tray. After they’ve cooled, they’re chewy and moist.
• For the mint, I use chocolate mint that I grow in our garden every summer. But any variety of mint is delicious in this recipe. Since I store my mint in the dried leaf form all winter long, I need to measure out about 1⁄4 cup of dried leaves and crush them in a mini food processor. This leaves me with about 1⁄8 cup of mint.
• While mint is optional in this recipe, I find I need the little extra “umpf.” I will admit lard does not pack the same taste punch as butter (I LOVE butter yall) but the little bit of mint makes a huge difference in the taste category. Most folks say they don’t even taste the mint in the cookies. (I agree; if I want Mint Chocolate Chip cookies, substitute the vanilla for 2 tsp of mint extract, in addition to the dried mint.)
• Chocolate chunks are also optional, of course, well I mean to most folks. I don’t see them as optional, cause I love the extra, bigger burst of chocolate in every cookie.
• If you want these to be mint chocolate chip cookies, you’ll love replacing 1 cup of the chips with mint carob chips… soooo good.
• While any salt will work just fine in this recipe, Redmonds salt is truly the best. It’s mined over 400 feet below ground, right here in the U.S. so it’s naturally protected from pollutants (not something you can say about salt mined from the ocean) and more than 60 trace minerals. If you want to try it out, use my code SWEETSALT to save 15% off your entire order, anytime.
• If you’re making these cookies with fresh flour, I substitute the 3 cups all-purpose flour with 2 1/2 cups of kamut flour. More about why I started milling my own flour here.

YIELDS ABOUT 4 DOZEN COOKIES

Can you buy lard for making chocolate chip cookies?

You can absolutely source good lard, either as fat that you can render down yourself, or as already rendered lard. Here are some tips:

Items I Use to Make Cookies Using Lard:

Talk to me about baking using lard

If you have any questions, leave a comment below. And please tag me on ig to show me your amazing Mint Chocolate Chip cookies @souly.rested.

 

More Information on This Topic:

How to Bake with Lard (& why you should)

3 Types of Pork Lard — everything you need to know about each one.

How to Render Lard–a complete guide

Tools I Wouldn’t Want to be Without in my Farmhouse Kitchen

 

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“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

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Read on to find out not only how to make S’more cookies, but (are you ready for this?) how to combine all different types of chocolate, marshmallow options, and cookie options to create the most amazing S’mores ever.

How to Make A S’more-gasbord

S’mores Day is August 10th, and we are honoring this momentous day as it was meant to be celebrated!

Truth is, we don’t reserve this for one day a year. We love to experiment with all different s’more varieties often.

And, truth be told, some folks in some corners of the world don’t have access to traditional Smore ingredients. Holly Lrhvn, who lives in the Netherlands, explains she often can’t find good marshmellows and graham crackers are nonexistent in her corner of the world. Take heart, Holly, there are many other delicious options…

Chocolate Options

For the Hershey squares, try substituting… 

Toblerone (my personal favorite option)

caramel squares

Reeses

2-3 Rolos

white chocolate

Heath bars (a favorite of Jan Dregalla, a reader in Cleveland)

a chunk of your favorite candy bar

Marshmallow Options

extra-large marshmallows

flavored marshmallows (yuck, sorry, but it is an option)

marshmallows rolled in fine sugar

any variety of Peeps marshmallows

Marshmallow Fluff

homemade marshmallows (the best option of all, for sure)

Cookie/Cracker Options

Instead of graham crackers, try… 

snickerdoodles

chocolate chip cookies

shortbread

roll-out cookies (turn the icing inside the S’more or make some without icing just for this purpose)

chocolate cookies

gingersnaps

waffle cones (filled with chocolate and marshmallow then wrapped in foil) is a favorite of Zoey Lee, in NY.

S’more cookies (see recipe below, if you dare)

Or stick with traditional graham crackers, but go for a different variety…

chocolate graham crackers

cinnamon graham crackers (a favorite option in this house)

Other Options

Adding Nutella is a favorite of Jessica March, in Ontario.

Include strawberries, recommends Elissa Schmid in Colorado.

Fill small waffle cones with Nuttella, mini marshmallows, and chocolate chips. Wrap in foil and toss in the campfire a few minutes. This is a favorite of Jo Ellemor, in Australia.

For my all-time personal favorite smore… load 2 smore cookies with a perfectly crisply toasted marshmallow set to ooze on top of 2 delectable Toblerone triangles.

Who Invented S’mores?

I’ve read that the Girl Scouts are credited with creating this delectable delicacy of crispy graham, gooey fluff, and congenial chocolate back in 1927.

But today, nearly a century later, on our plot of land that yawns along the crystal cool river under God’s brilliant diamond firmament… here where I and my soul mate of 22 years sit laughing with our 4 daughters, finally together again (the oldest home from her big-city summer internship for a few fleeting weeks of summer)… here where we are 6 but yet 1 again, sitting around a blazing crackling bonfire… here, the ambrosial s’more will be perfected tonight.

Now if you’ll excuse me, I’m going to finish some farm chores before I dive into our Smore-gasbord.

Recipe for S’more Cookies

Can’t make a bonfire tonight? I would never recommend that ridiculous notion of warming chocolate squares, marshmallows, and graham crackers in a microwave. That’s just wrong.

But this S’more cookie is so right…

INGREDIENTS

10 Tbsp butter, softened

1/2 cup plus 2 Tbsp brown sugar

1/2 cup plus 1 Tbsp sugar

1 egg

1 to 2 tsp vanilla

1 3/4 cup flour

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 cup chocolate chips

1/2 c crushed graham crackers

mini marshmallows

DIRECTIONS

1. Preheat oven to 350.
2. In a large bowl, cream butter and sugar.
3. Mix in egg and vanilla.
4. Add flour, baking soda, baking powder, and salt and mix until smooth.
5. Stir in chips and graham crackers by hand.
6. Form balls of dough and place them 2” apart on baking sheet.
7. Push a few mini marshmallows into each cookie, making sure no marshmallows are on the bottom or lower sides of the ball of dough.
8. Bake for 13-15 minutes or until edges are golden.
9. Cool on baking sheet for 5 minutes, then transfer to cooling rack.

“Taste and see that the Lord is good! Blessed is the man who takes refuge in him!” Psalm 34:8

 

 

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Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

 

 

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