Rocky Road Oatmeal Cookies

When Chanie asked me to write about oatmeal cookies this month, I was a bit stumped. Soon after starting this column, I came up with an oatmeal cookie that was really well received… So what could I do different this time? When I mentioned the assignment to my talented photographer Saraizel, her first reaction was “Rocky Road,” and I thought that was genius. The chocolate hides the whole wheat flour and oats, and which kid doesn’t love marshmallows? My requirements for this recipe were that it needed to be a one-bowl, no-mixer, no-margarine recipe. I’m happy to report that these are kid (and adult) approved! Yields 2 dozen

Directions

Prepare the Rocky Road Cookies

1. In a large bowl, whisk together the oil, sugars, eggs, and vanilla.

2. Add flour, cocoa, baking powder, baking soda, and salt. Mix until well combined. Stir in oats and marshmallows.

3. Refrigerate for a minimum of one hour.

4. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with Gefen Parchment Paper.

5. Scoop dough onto prepared sheets, leaving two inches (five centimeters) between scoops. Top each scoop with a few extra marshmallows. Bake for 11 minutes.