Recipe by Rhonda *J*
I just finished making these with my little girl and we thought they were great! She thought it was pretty neat that there were marshmallows in the cookies with the chocolate chips!! I was removing some from the cookie sheet and some of the marshmallow on some of them was coming away stringy and she said "I don't want that one Mommy, it's all full of hair! LOL!!!!!! They do melt and ooze a bit on the cookie sheet, so I scraped any bits off between batches. They came out nice and soft the way we like them, but this is just out of the oven, as they are still cooling as we speak! Hopefully they stay that way! I baked for the minimum 11 mins stated in the recipe and I also probably made them a little bigger than called for, because I only got 28 cookies. The yield was supposed to be about 6 dozen!! Recipe from TOH website. Grab a nice tall, cold glass of milk and enjoy, we sure did!!!!
Top Review by LonghornMama
Immediately after baking these I would have given them 4 stars, but after cooling they're so good they get 5! Yes, a little messy when cooking, so definitely use a silpat when baking. The marshmallows can cook out of the edges of the cookies leaving a sticky mess. I wouldn't even bother with greased cookie sheets. With a silpat, not a problem at all. The marshmallows don't add a ton of flavor, but they do add a chewiness when cooled that's really yummy. I used all butter rather than shortening. Thanks for sharing the recipe!
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening
- 1 cup packed brown sugar
- 1⁄2 cup sugar
- 2 eggs
- 1 1⁄2 teaspoons vanilla
- 2 1⁄4 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup oats
- 1 cup chocolate chips
- 1 cup mini marshmallows
Directions See How It's Made
- In a large mixing bowl, cream the butter, shortening and sugars.
- Add eggs, one at a time, beating after each addition.
- Beat in the vanilla.
- Combine flour, soda and salt, gradually add to creamed mixture.
- Stir in the oats, chocolate chips and mini marshmallows.
- Drop by heaping teaspoonfuls, 2 inhes apart onto GREASED cookie sheets.
- Bake at 350 for 11-13 minutes or until golden.
- Cool 1-2 minutes before removing to wire racks to cool completely.