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!
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.
TAMARA LEIGH: The Kitchen Novelist 