I Want Some More S'mores Cookies

This recipe has all the ear marks of an evil genius. First of all the cookie batter is so wonderfully delicious on its own. But I can visualize it being used with lots of other ingredients, such as nuts and dried berries. But what puts this cookie over the top is the soft gooey chocolate and marshmallow. Groans and moans will be all you hear from those that take a bite.

Recipe adapted from Martha Stewart's Everyday Food.

Ingredients:
1/2 cup old-fashioned rolled oats
1 cup all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar
1 large egg
8 ounces bittersweet or semisweet chocolate, cut into 30 squares ( I used Hershey's' Bliss candy, dark chocolate. One was the perfect size for each cookie.)
15 large marshmallows, halved horizontally ( I used 2 halves for each cookie. My cookies were a little larger.)

Directions:
1. 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 an 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.

2. Drop by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 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 to 1 & 1/2 minutes. Transfer cookies to wire racks to cool.