keviniscooking.com

I usually like to double this recipe, freeze half and eat the rest.

• 1/2 cup semi-sweet chocolate pieces
• 1/2 cup miniature marshmallows
• 1 tbsp water
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/3 cup brown sugar, packed
• 1/2 cup Crisco shortening
• 1 egg
• 2 tsp vanilla
• 1 1/2 cups quick cooking rolled oats
• 1 cup chopped pecans

Preheat the oven to 350˚ F.

In a large saucepan melt the chocolate pieces, marshmallows and water over low heat, stirring constantly. Remove from heat. I next pour this into a Kitchen Aid mixer and add remaining ingredients except the oats and pecans. Turn on low and blend. Next slowly add the oats and pecans and mix thoroughly.

Drop by rounded tablespoon onto ungreased cookie sheet. Bake for 12-15 minutes. Cool.

Tags: chocolate, oats

This entry was posted on Saturday, February 6th, 2010 at 12:50 pm and is filed under Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.