S'More, Please!! Not....

Okay, this is totally and unabashedly a not-so-healthy Martha Stewart recipe but I caved in to the comfort food thing....again ((and, unfortunately, paying for it now)) These are so goood but with the recipe comes a serious word of caution: DO NOT eat more than one at a time and keep a watchful buddy around to roll their eyes and scold you, if you do. I do speak from wishful experience here. Better to savor just one and take the rest to a potluck....

• 1/2 cup old-fashioned rolled oats
• 1 cup all-purpose flour
  
• 1 cup whole-wheat flour
  
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup light-brown sugar (the original recipe called for 3/4 cup...no way)
  
• 1 large egg
• 8 ounces bittersweet or semisweet chocolate, cut into 30 squares (*Note: This math is impossible-the Giardelli 8 oz. bars start with 8 rectangles. Divided equally, you will get 34 squares, not 30. You have no other choice than to eat the four extra pieces (like I did) and that, my friends, was mistake #1)
  

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 dough 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. Makes approx. 30 cookies