Millennium Mocha Rocky Road Oatmeal Cookies

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.

• Ready In: 1 hr 20 mins
• Serves: 36
• Yields: 3 dozen cookies

Ingredients

• 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

Directions

1. Heat oven to 350°F.
2. Spray cookie sheets with cooking spray.
3. Beat butter and sugars with electric mixer until creamy.
4. Add eggs and vanilla; beat well.
5. Add coffee if using or milk substitute and mix well.
6. Add combined flour, baking soda and salt; mix well.
7. Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
8. To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand.
9. Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely.
10. Repeat with remaining dough and marshmallows.
11. Space cookies 2" apart on cookie sheets.
12. Bake 10-12 minutes or until edges are golden brown.
13. (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
14. Cool completely.
15. Store tightly covered.