In celebration of oatmeal cookie day I wanted to bring something different than a regular oatmeal raisin or oatmeal cookie. And here it is.
Makes about 2 dozen cookies
1 cup unsalted butter, softened
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 tablespoon instant espresso powder
1 tablespoon hot water
1 ¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 ½ old fashion oats (uncooked)
2 cups semi-sweet chocolate chips
1 ½ cups toasted almonds, chopped
1 ½ cups mini marshmallows
Preheat oven to 350 F. I used a silicon baking mat on top of my cookie sheet. If you don’t have one you can use parchment paper.
Beat butter and sugars in a large bowl with electric mixer until creamy. Add eggs and vanilla extract; beat well. Dissolve espresso powder in hot water. Add to the butter mixture; mix well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and almonds.
Chill dough about 10 minutes in the refrigerator.
Grab about 2 tablespoons worth of cookie dough, arrange about 3 mini marshmallows and place them in the middle of the dough. Roll into balls and place on the baking sheet. Repeat with remaining dough and marshmallows. Space cookies 2 inches apart on a baking sheet.
Bake for 12 to 14 minutes or until golden brown. Cool for 2 minutes on baking sheet; remove to wire racks. Cool completely. Store tightly covered.