This recipe won the $10,000 Grand Prize in the 10th annual Quaker Oats competition. These cookies are indulgent, comfy and chewy-crisp. Including the coffee keeps them from being overly sweet but leave it out if you like. Kids have fun forming these by hand.
- 1 cup butter, softened
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla
- 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)
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 1⁄2 cups Quaker Oats, uncooked (quick or old fashioned, for old fashioned oats, add 2T additional flour)
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 1⁄2 cups coarsely chopped toasted walnuts
- 1 1⁄2 cups miniature marshmallows
- 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.