Oatmeal cookies with marshmallows, nuts and chocolate – a detailed recipe Cooking Recipe by Paula Marchesi 
The photodishes: Anna Williams Time: 45 min. Difficulty: Easy Amount: 48 Cookies Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. small marshmallows or chopped large
- 1 1/4 Art. air rice (dry breakfast)
- 1 tbsp. milk thermostable chocolate in granules in the form of small drops or regular minced chocolate
- 1 tbsp. chopped pecans
- 2 tbsp. oatmeal
- 2 tbsp. wheat flour
- 1 tsp baking powder
- 1/2 tsp soda
- 240 gr. butter, room temperature
- 1 tbsp. granulated sugar
- 1 tbsp. light brown sugar
- 2 large eggs, room temperature
- 1 tbsp. l vanilla extract
For glaze:
- 1/2 tbsp. marshmallows
- 1/2 tbsp. milk chocolate, coarsely chopped
- 2.5 tsp cream
- 1/3 Art. finely chopped pecans
- Pinch of cayenne pepper
Recipes with similar ingredients: chocolate, marshmallows, nuts, flour premium, brown sugar, vanilla extract, eggs, dry breakfast, hercules flakes, chocolate chips (granules), chocolate milk, pecans, cream, ground cayenne pepper
Recipe preparation:
- Cook cookies: preheat the oven to 180 ° C. Lay down in 2 baking sheets of parchment paper. Mix flour, baking powder and soda, sift into a large bowl. In a separate bowl, beat with high speed mixer butter and both sugars, until air consistency. Add eggs, vanilla extract and mix until smooth. Add flour mixture and again mix.
- Add oatmeal, popped rice, chocolate to the dough granules, nuts and marshmallows, mix with a wooden spatula. Cover dough with plastic wrap and refrigerate for 30 minutes. WITH using a tablespoon put the dough on prepared baking sheets with 7.5 cm apart.
- Bake cookies for 10 to 12 minutes, until golden brown. Remove cookies from the oven and refrigerate completely.
- Prepare the icing: mix in a saucepan chocolate, marshmallows, cream and cayenne pepper. Put the stewpan on the stove and heat, stirring at medium temperature until the mixture will become smooth and uniform, approximately 5 min. Remove from stove and mix the nuts. Pour the icing cookies and leave for 4 hours, until hardening of the glaze.
