Week 9: Oatmeal Rocky Road Cookies

The concept of frozen milk with added sugar always seemed like an odd thing to eat for dessert to me, but through some food chemistry reasons I will never understand, ice cream is absolutely and always delectable. And though I would like to eat it as if it were its own food group, the fact that were hovering around -25C windchill right now makes it slightly less acceptable to be eating it all the time.  No matter, I'll just eat my ice cream in cookie form!

These were a bit of an experiment so the recipe below includes my suggestions of increasing the almonds, reducing the oats, and reducing the baking time for chewier cookies. Alternatively you can just store them with a muffin or slice of bread, which will soften them right up.


Oatmeal Rocky Road Cookies

Yield: 66 cookies

• 3/4 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1.5 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2-3/4  cups rolled oats
• 1-1/4 cups roasted almonds, chopped (Roasting Instructions)
• 1 cup chocolate chips
• 1 cup mini marshmallows

1. Preheat the oven to 350 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, almonds, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 9-10 minutes in the preheated oven.
4. Straight out of the oven, press marshmallows onto cookie, return to oven for a minute until slightly melted

**If you're not in the mood for baking, I suggest you eat some of this raw and freeze the rest to bake later. It's heavenly raw. . .

Per cookie:

100 calories | 5.4g sugar | 4.3g fat

Found on: