Whole Wheat S'more Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup buttermilk 
• 2 large eggs 
• 1.5 cups brown sugar packed ()
• 1 cup marshmallows mini
• 9 ounces milk chocolate chips 
• 1 tablespoon robust-flavored molasses dark ()
• 0.8 teaspoon salt 
• 0.5 cup butter unsalted melted (1 stick)
• 1.5 teaspoons vanilla extract 
• 0.8 cup walnuts coarsely chopped
• 3 cups flour whole wheat white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper.
2. Whisk flour, sugar, salt, and baking soda in large bowl.
3. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter.
4. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows, and nuts.
5. Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet).
6. Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes.
7. Let cookies cool on sheets 10 minutes.
8. Transfer cookies to racks and cool (cookies will firm up). DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.
9. No buttermilk? In a pinch, use 1/2 cup milk soured with 1/2 tablespoon lemon juice.
10. Let stand at room temperature 15 minutes.