Ingredients
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1 cup butter, softened
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1/2 cup firmly packed brown sugar
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1/2 cup granulated sugar
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2 large eggs
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1 1/2 teaspoons vanilla
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1 tablespoon instant coffee granules, dissolved in 1 T hot water (If desired coffee can be eliminated, substitute 1 T milk for the hot water)
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1 3/4 cups flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 1/2 cups Quaker Oats, uncooked (quick or old fashioned, for old fashioned oats, add 2T additional flour)
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1 1/2 cups semi-sweet chocolate chips
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1 1/2 cups coarsely chopped toasted walnuts
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1 1/2 cups miniature marshmallows
Instructions
- Heat oven to 350°F.
- Spray cookie sheets with cooking spray.
- Beat butter and sugars with electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add coffee if using or milk substitute and mix well.
- Add combined flour, baking soda and salt; mix well.
- Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
- To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand.
- Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely.
- Repeat with remaining dough and marshmallows.
- Space cookies 2" apart on cookie sheets.
- Bake 10-12 minutes or until edges are golden brown.
- (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
- Cool completely.
- Store tightly covered.