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."
photo by Fidelinski
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
3 dozen cookies
- Serves:
- 36
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.
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Reviews
-
They came out very thick and dry. It might have been the wholesome oats I used. They did not taste too good fresh of the oven. Maybe they might tastes better in the morning. -
These cookies were great! Mine didn't really flatten out, so they were pretty interesting looking. They got great reviews at work! -
um... really sweet and good. But it was hard to wrap the marshmallow into the dough. really tasty! -
My daughter and I made these cookies tonight and had a blast. She is almost 3 and was helping me push the marshmallows in the middle of the cookies. Gave us a great opportunity to work on counting. They were yummy!!! We could hardly stop eating the dough. I would recommend checking the cookies at about 7 minutes. 10 minutes was way to long for my oven. Thanks for posting!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
