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:
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.
Servings: Serve
Time preparation: 50 min.
Time total: 80 min.