Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Millennium MochaRockyRoad Oatmeal Cookie




Source of Recipe


Copyright © The Quaker Oats Company, 2005. All Rights Reserved


List of Ingredients




1/2 pound (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla
1 tablespoon instant coffee granules
1 tablespoon hot water
1-3/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
2-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups coarsely chopped toasted walnuts
1-1/2 cups miniature marshmallows
*For old fashioned oats, add 2 tablespoons additional flour.


Recipe



Heat oven to 350ºF. Spray cookie sheets with cooking spray.

In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Dissolve coffee granules in hot water. Add to butter mixture; mix well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and walnuts.

To shape cookies, flatten 1 heaping tablespoon of dough in palm of hand. Arrange 4 marshmallows in center; wrap dough around marshmallows to completely cover. Repeat with remaining dough and marshmallows. Space cookies 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until golden brown. Let stand 2 minutes on cookie sheets; remove to wire racks. Cool completely. Store tightly covered.

3 DOZEN