These cookies contain a combination of some of my favorite foods/flavors: oats, toasty marshmallows, a hint of cinnamon and of course chocolate! I love my cookies to be thick and chewy and these cookies are just that! They’ll fill your home with the coziest smell as they bake to perfection in the oven. Enjoy them warm and gooey right out of the oven or let them cool down completely to enjoy their thick, chewy texture packed with the yummiest flavor. They’re the perfect combination of your classic oatmeal and chocolate chip cookie but with a twist! Hope you enjoy these as much as I do, happy baking friends!
Oatmeal Marshmallow Chocolate Chip Cookies
By Maci M. | Lovely Baking Co.
Prep time: 10 minutes
Chill time: 45 minutes
Bake time: 10 minutes
Makes: 14 cookies
Ingredients:
1 egg, at room temperature
1 egg yolk, at room temperature
⅓ cup sugar
½ cup brown sugar, packed
½ cup butter, softened
½ tsp baking soda
½ Tbsp cinnamon
1 Tbsp vanilla
1 ½ cups flour
½ Tbsp cornstarch
1 cup old fashioned oats
1 cup semi sweet or dark chocolate chips, divided
¾ cup mini marshmallows, divided
Step 1:
Line two baking sheets with parchment paper or silicone baking mats, set aside.
Step 2:
In a large bowl add egg, egg yolk, sugars and butter and beat together with an electric hand mixer or with the paddle attachment in a stand mixer until fully combined.
Step 3:
Add the baking soda, cinnamon, vanilla, flour and cornstarch and beat until combined. Next, beat in the oats. Add ⅔ cup of the chocolate chips and use a rubber spatula to evenly incorporate into the dough.
Step 4:
Using a large cookie scoop (mine holds about 3 Tbsp of dough), scoop out some dough and use your thumb to press a hole into the middle of the dough ball. Place 3 of the mini marshmallows into the hole and cover them fully with the dough while rolling it back into a ball with your hands. Place the prepared dough balls on the lined baking sheet about 2 inches apart and top with a few of the remaining chocolate chips.
Step 5:
Place the baking sheet in the fridge and chill for at least 45 mins (you can also prepare the cookie dough ahead of time and chill overnight). If your baking sheet doesn’t fit in your fridge, you can assemble the cookie dough balls, place them in a container to chill and transfer them to a baking sheet right before baking.
Step 6:
Once chilled, heat the oven to 350* F and bake on the middle rack for 8-10 minutes. When 3- 4 minutes of baking time remains, carefully add a marshmallow or two to the tops of the cookies as they finish baking. Once baked, remove from the oven and let the cookies cool on the baking pan for 5 minutes before transferring to a cooling rack. The cookies can be stored in an airtight container and will stay fresh for several days.
*Note: the longer you chill the cookies the more likely the marshmallows in the middle will hold up after baking and be visible inside. I’ve found that most of the marshmallows inside the cookies melt/dissolve once baked but it makes for a deliciously chewy cookie middle!
*Tip: for melty chocolate puddles I like to use Ghirardelli 60% cacao chocolate chips for the tops of my cookies & will use the back of a spoon to spread around the chocolate as soon as the cookies come out of the oven.
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