These oatmeal raisin cookies are SO good–chewy and crisp in all the right ways. As for the marshmallows, I quickly learned the error of mixing them into the batter before baking. Though they’re a wonderful addition, some of the cookies were difficult to remove from the cookie sheet due to the tenacity of melted marshmallows. The fix: after dropping spoonfuls of batter onto cookie sheet, push 2-3 marshmallows into tops of cookies. Ta da!

Oatmeal Marshmallow-Coconut Raisin Cookie

1 cup unsalted butter

1 cup granulated white sugar

1/2 cup light brown sugar

2 eggs, room temperature

1-1/2 tsp pure vanilla extract

3/4 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp fine sea salt

1/2 tsp baking soda

2-1/2 cups old-fashioned oats (not quick cooking)

3/4 cup sweetened shredded coconut

1/2 cup raisins

1-1/4 cups all-purpose flour

1-1/2 cups (approximately) mini marshmallows

1) Preheat oven to 350 degrees

2) In large bowl with electric mixer on medium-high speed, beat butter and both sugars until light and fluffy, 3-5 minutes; beat in eggs and vanilla; beat in cinnamon, allspice, cloves, sea salt, and baking soda

3) Using a wooden spoon, stir in oats, coconut, and raisins; stir in flour until just combined

4) Drop batter by tablespoonfuls onto non-stick cookie sheet; press 2-3 marshmallows into top of each cookie (not too near the edges); bake 10-12 minutes until tops are lightly golden; remove from oven, let sit 5 minutes, transfer cookies to wire rack and cool completely (or treat yourself to a nice warm cookie–my guys certainly did)

Makes: about 3 dozen

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/28/12.

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