Want to know what’s great about summer? Not having anything to do. Seriously though, it’s kind of fabulous. I read an entire book last weekend just because I felt like it (check out The Paris Wife by Paula McLain if you’re looking for something to read – it was enthralling). I started watching Arrested Development. I played with my dog. I baked these delicious cookies.
This week I also started interning at a tech/marketing start-up based in Philly. They’re up to really awesome things, like examining images on different social media sites and seeing how businesses can better market their products so that more people will view their images. The technology behind it all is truly amazing.
It’s an awesome environment being absorbed by the whole “start-up culture”. Everyone working here is probably somewhere between 20-30 years old, but even so, they’re all so passionate and good at what they do. Because they’re so young, everyone dresses pretty casually, the music playing is really hip and modern, and there’s always coffee and good food on site. I’ve befriended graphic designers and programmers, and they’re all just so into it. It’s really cool and I’m so happy to be here.
So, enjoy these cookies. Welcome to coffee month!
Mocha Rocky Road Oatmeal Cookies
Yields 3 Dozen Cookies
- 1 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1 tablespoon instant coffee granules, dissolved in 1 T hot water (If desired coffee can be eliminated, substitute 1 T milk for the hot water)
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups Quaker Oats, uncooked (quick or old fashioned, for old fashioned oats, add 2T additional flour)
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups coarsely chopped toasted walnuts
- 1 1/2 cups miniature marshmallows
- Heat oven to 350°F.
- Spray cookie sheets with cooking spray.
- Beat butter and sugars with electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add coffee if using or milk substitute and mix well.
- Add combined flour, baking soda and salt; mix well.
- Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
- To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand. Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely. Repeat with remaining dough and marshmallows. Space cookies 2″ apart on cookie sheets.
- Bake 10-12 minutes or until edges are golden brown. (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks. Cool completely. Store tightly covered.