These chewy and lacey cookies are filled with chocolate chips, M+M’s and marshmallows….and they are beyond delicious. They are gooey in the center with crispy caramelized edges, and they will disappear quickly…I promise!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ tsp baking soda
- 1 ¼ tsp sea salt
- 1 cup oats
- 8 ounces butter, softened
- 1 ½ cups packed light brown sugar
- ¼ cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- ¾ cup chocolate chips
- ¼ cup m+m’s, plus more for topping
- ½ cup mini marshmallows
- ½ cup candy eyes (optional)
Instructions
- Line three baking sheets with parchment paper. Sift together the flour, baking soda and salt. Then stir in the oats. Set aside.
- In a mixer fitted with a paddle, cream the butter and sugars until fluffy, about 3-4 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and mix slowly until a dough forms. Be sure to scrape down the sides of the bowl.
- Fold in the chocolate chips and m+m’s.
- Chill the dough for an hour.
- Preheat oven to 325 degrees. Scoop 1 tbsp lumps of dough onto the baking sheet about 2 inches apart.
- Bake for 6 minutes, then add 1-2 mini marshmallows and a few m+m’s to the tops of the cookies. Return to the oven and bake for another 3-4 minutes until the edges are golden brown.
- Turn the oven off and let the cookies sit in the oven for another 3 minutes (this way they set without overcooking).
- Remove from the oven and let cool completely before transferring them.
