Two weeks ago we packed the kids into the car and headed Northeast for a weekend away. It was our first time in Cape Cod since a wedding years ago and I forgot how special the area is. I’m a sucker for a clam shack along a single-lane highway. I die for beach walks at low tide. Bike rides along the coast make me giddy with excitement. It was all-in-all a wonderful weekend. It was pure summer.
That weekend I was a guest at the Ocean Edge Resort and Golf Club representing the blog Luxury Travel Mom. While it was a press trip with a full itinerary – I was still able to sneak away and enjoy the peace and quiet of this lovely 429-acre oasis. I walked away knowing it was a place I wanted to return to.
One of the highlights of our trip was an evening of s’mores and wine on the resort’s private beach. The ambience would be hard to recreate at home but thankfully I can still hold fast to the memories by making the resort’s unbelievably good “S’more Cookies”. Undoubtedly one of the best cookies I have ever tasted. They are perfection for an outdoor August barbecue.
As created by Ocean Edge Resort & Golf Club’s
Executive Chef Philip Flath
(Yield: approximately 3 dozen)
2 Cups All-Purpose Flour
2/3 Cup Cocoa Powder
3/4 tsp. Baking Soda
¼ tsp. Salt
1 Cup Butter, Softened
¾ Cup Granulated Sugar
¾ Cup Brown Sugar, Packed
2 Eggs, lightly beaten
2 tsp. Vanilla Extract
2 Cups Semi-Sweet Chocolate Chips
½ Cup Graham Crackers, Slightly Crushed
1 Cup Mini Marshmallows or Large Marshmallows cut into small pieces
1. Pre-heat oven to 350°F
2. In a medium mixing bowl, combine Flour, Cocoa Powder, Baking Soda and Salt. Mix and set aside.
3. In a large mixing bowl, preferably with a paddle attachment, add Butter, Granulated Sugar, and Brown Sugar. Beat on medium speed until well incorporated and mixture becomes slightly fluffy.
4. With mixer running, add eggs, one at a time until each is mixed well.
5. Reduce mixer speed to low, slowly add flour mixture, allowing to be mixed in well.
6. Add Chocolate Chips, Graham Crackers and Marshmallows, fold in on low speed. Do not overmix to avoid crushing chips and crackers.
7. Place on an ungreased baking sheet, bake for 8-10 minutes, or until done. Allow to cool for 6-8 minutes, remove to wire rack to finish cooling.
For my full review on the resort – head on over to Luxury Travel Mom where I am now a guest writer. You’ll see plenty of pictures I captured from our summer weekend. The resort does not disappoint!