Espresso Rocky Road Oatmeal Cookies Recipes

ESPRESSO ROCKY ROAD OATMEAL COOKIES

Steps:

• Preheat oven to 350 F. Line a baking sheet with a silicon mat or line with parchment paper.
• Beat butter and sugars in a large bowl with electric mixer until creamy, about 3 minutes. Add eggs and vanilla extract; beat well. Dissolve espresso powder in hot water. Add to the butter mixture and mix well. Combine flour, baking soda and salt in a separate bowl, and add to the batter. With a wooden spoon, stir in oats, chocolate chips and almonds.
• Chill dough about 10 minutes in the refrigerator.
• Grab about 2 tablespoons worth of cookie dough, arrange about 3 mini marshmallows and place them in the middle of the dough. Roll into balls and place on the baking sheet. Repeat with remaining dough and marshmallows. Space cookies 2 inches apart on a baking sheet.
• Bake for 12 to 14 minutes or until golden brown. Cool for 2 minutes on baking sheet; remove to wire racks. Cool completely. Store tightly covered.

MILLENNIUM MOCHA ROCKY ROAD OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Spray cookie sheets with cooking spray.
• Beat butter and sugars with electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add coffee if using or milk substitute and mix well.
• Add combined flour, baking soda and salt; mix well.
• Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
• To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand.
• Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely.
• Repeat with remaining dough and marshmallows.
• Space cookies 2" apart on cookie sheets.
• Bake 10-12 minutes or until edges are golden brown.
• (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
• Cool completely.
• Store tightly covered.