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48 servings
suggest servings
| 1 | cup | chocolate chips (semi-sweet) | |
| 8 | each | marshmallows | |
| 1 | tablespoon | water | |
| 3/4 | cup | flour, all-purpose | sifted |
| 1/2 | cup | sugar | |
| 3/4 | teaspoon | salt | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | cup | butter | softened |
| 1/3 | cup | brown sugar | packed |
| 1 | each | egg | |
| 2 | teaspoons | almond extract | |
| 1/2 | teaspoon | vanilla extract | |
| 1 1/4 | cups | oats, quick cooking | |
| 1 | cup | pecans | chopped |
Preheat oven to 350 degrees.
Grease cookie sheet.
Melt chocolate chips in top of double boiler over hot water.
Add marshmallows and water.
Stir until melted.
Remove from heat and set aside.
Sift together already sifted flour, sugar, salt and baking soda.
Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients.
Mix well. Stir oats, pecans and melted chocolate into batter.
Blend thoroughly.
Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
Bake 12-15 minutes.
Remove from cookie sheet immediately and cool on rack.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 58mg | 2% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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