Recipe: Mocha Rocky Road Oatmeal Cookies

MOCHA ROCKY ROAD OATMEAL COOKIES

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant coffee crystals*
1 tablespoon warm water
1 cup butter (2 sticks)
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups quick or regular rolled oats
1 1/2 cups miniature semisweet chocolate pieces
1 1/2 cups toasted walnuts, coarsely chopped
1 1/2 cups mini marshmallows

Preheat the oven to 350 degrees F. Spray several baking sheets with nonstick spray and set aside.

In a large mixing bowl, combine the flour, baking soda and salt; set aside.

In small bowl, dissolve the coffee crystals in the warm water; set aside.

In a separate large mixing bowl, beat the butter on medium-high speed for 30 seconds to soften. Add the brown and granulated sugars and beat until light and thoroughly combined, scraping down the sides of the bowl occasionally. Beat in the eggs and vanilla. Beat in the flour mixture. Stir in the oats, chocolate pieces, walnuts and marshmallows.

Drop the batter by rounded tablespoonfuls two inches apart on the prepared baking sheets.

Bake about 10 minutes or until golden brown. Remove from the oven and cool on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

*If desired, omit the coffee crystals and water and substitute 1 tablespoon milk.

Makes about 5 dozen
Source: Hometown Cooking, August 2000