Rocky Mountain Cookie Balls

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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 Oatmeal, uncooked
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups coarsely chopped toasted walnuts
1 1/2 cups miniature marshmallows
Preheat 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 and mix well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and walnuts. Take 1 heaping Tbsp of dough and 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.

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