Ingredients
1 cup flour
½ cup unsalted sweet cream butter (from Walmart), softened
¼ cup dark brown sugar, packed
¼ cup light brown sugar, packed
⅓ cup granulated sugar
1 ½ cup rolled oats
1 large egg
1 tbsp vanilla extract
½ tsp baking soda
¼ tsp baking powder
A dash of salt
1 cup of Hershey’s dark chocolate, chopped
1 cup of marshmallows
Directions
i. Whisk together flour, baking soda, baking powder, and salt, leave it be
ii. In mixing bowl, beat the butter, light brown, dark brown, and granulated sugar until fluffy. A few minutes on medium-high. Add the egg and vanilla and continue to mix on low.
iii. Add the dry ingredients (slowly so you don't get flour all over everything like I do)
iv. Stir in the oats, marshmallows and chocolate by hand
v. Freeze for 30 minutes, this dough is very soft
vi. Preheat the oven to 350℉
vii. Bake for 8-10 minutes until the marshmallows have melted into a golden pool of sugar
viii. The oats hold a lot of moisture so they will spread a lot
ix. Let cookies cool for 10 minutes on the pan before moving them, you may even have to chill them in the fridge as they are very fragile
1 cup flour
½ cup unsalted sweet cream butter (from Walmart), softened
¼ cup dark brown sugar, packed
¼ cup light brown sugar, packed
⅓ cup granulated sugar
1 ½ cup rolled oats
1 large egg
1 tbsp vanilla extract
½ tsp baking soda
¼ tsp baking powder
A dash of salt
1 cup of Hershey’s dark chocolate, chopped
1 cup of marshmallows
Directions
i. Whisk together flour, baking soda, baking powder, and salt, leave it be
ii. In mixing bowl, beat the butter, light brown, dark brown, and granulated sugar until fluffy. A few minutes on medium-high. Add the egg and vanilla and continue to mix on low.
iii. Add the dry ingredients (slowly so you don't get flour all over everything like I do)
iv. Stir in the oats, marshmallows and chocolate by hand
v. Freeze for 30 minutes, this dough is very soft
vi. Preheat the oven to 350℉
vii. Bake for 8-10 minutes until the marshmallows have melted into a golden pool of sugar
viii. The oats hold a lot of moisture so they will spread a lot
ix. Let cookies cool for 10 minutes on the pan before moving them, you may even have to chill them in the fridge as they are very fragile
