2 1/2 cups Quaker oats (quick or old-fashioned, uncooked)
1 1/2 cups semisweet chocolate morsels
1 1/2 cups coarsely chopped toasted walnuts
1 1/2 cups miniature marshmallows
Heat oven to 350 degrees F. Spray cookie sheets with cooking spray.
In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs
and vanilla extract; beat well.
Dissolve coffee granules in hot water. Add to butter
mixture; mix well. Add combined flour, baking soda and salt; mix well. Stir in oats,
chocolate morsels and walnuts.
To shape cookies, flatten 1 heaping tablespoon of dough in palm of hand. Arrange
4 marshmallows in center; wrap dough around marshmallows to completely cover. Repeat
with remaining dough and marshmallows. Space cookies 2 inches apart on cookie sheets.
Bake for 10 to 12 minutes or until edges are golden brown. (Do not over bake; centers
of cookies should be soft.)
Let stand for 2 minutes on cookie sheets; remove to wire
Store tightly covered.
Yields about 3 dozen.
If desired, instant coffee granules may be omitted. Substitute 1 tablespoon
milk for the hot water.
Source: $10,000 grand-prize winner in the 10th annual Quaker Oatmeal "Bake
It Better With Oats" recipe contest