Chocolate Munchies
Submitted by cookinbj
Chewy chocolate oat cookies loaded with pecans, marshmallows, and a hint of almond. Makes 4 dozen bite-sized munchies with crispy edges and gooey centers.
YIELD
48 servingsPREP
30 minCOOK
15 minREADY
45 minThese cookies have a little bit of everything going on. Melted chocolate chips and marshmallows form a gooey base that gets stirred into a buttery oat dough studded with chopped pecans.
The almond extract is the secret weapon here. Just two teaspoons add a warm, nutty depth that regular vanilla-only cookies can’t touch. It pairs with the pecans in a way that makes the whole batch taste more complex than the ingredient list suggests.
Drop them by teaspoonfuls for bite-sized munchies, and pull them from the oven at 12 minutes for chewy centers or push to 15 for crispier edges. Makes a big batch of 48, which is good because they disappear fast.
Kitchen Tips
- Melt the chocolate chips and marshmallows together over a double boiler, not direct heat, so the marshmallows don’t scorch
- Remove cookies from the sheet immediately after baking or they’ll stick as the marshmallow cools
- These spread, so keep a full 2 inches between each drop of dough on the sheet
- Store in an airtight container at room temperature; the marshmallow keeps them soft for days
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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 to 15 minutes.
Remove from cookie sheet immediately and cool on rack.
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