Ok, who is ready for an epic cookie recipe? I had been dreaming up the idea of Blueberry Oatmeal Marshmallow Cookies for a while now. And then I finally acted on my dreams and made them come true. I told my husband about them and he wasn’t too enthused. But I assured him that he had to have at least one bite. He’s not a fan of oatmeal cookies (nor sweets which I think I’ve mentioned that over and over again on the blog).
After my husband took just one bite… he was hooked. I couldn’t stop him from consuming these cookies. I was happy for that, but not gonna lie I was tired of fighting him for the Blueberry Oatmeal Marshmallow Cookies. Little by little the cookies in our cookie jar started to disappear. At one point he referenced these cookies to a drug and a baby (you can figure out where I’m going). He proclaimed these were the second best cookies I’ve ever made (first of course, is the classic Chocolate Chip Cookie). Then, I snuck a few Blueberry Oatmeal Marshmallow Cookies into work… l wanted a few of my friends to try them. I even persuaded the ones who don’t care for Oatmeal Cookies to give them a try… they all were head over heals for them as well. So, the moral to this story is if you aren’t a fan of oatmeal cookies you need to give this recipe for Blueberry Oatmeal Marshmallow Cookies a try. I’m pretty sure you’ll be swooning over these cookies as well!
Oatmeal Cookie Recipe Adapted from AllRecipes.com
- 1 cup butter softened
- 1 cup white granulated sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1-1/2 tsp ground cinnamon
- 2 cups quick cooking oats
- 1 cup dried blueberries
- 1 cup mini marshmallows plus extra for topping cookies
- Using a stand mixer, cream butter, granulated sugar, and brown sugar together for one minute. Then add eggs into the mixture one at a time, mixing on low. Add vanilla to the bowl and then begin adding flour, baking soda, salt, and cinnamon. Mix well, then add oats, dried blueberries, and mini marshmallows. Mix until just incorporated and chill for one hour in the refrigerator
- Preheat oven to 375 degrees Fahrenheit. Grease the baking sheet. Then, using a medium cookie scoop (holds about 1.5 tbsp of dough) begin scooping the cookie dough and placing it on the baking sheet (keeping them about 2-inches spaced apart). Once all the cookies are placed on the baking sheet begin to add 2-3 mini marshmallows per cookie--flattening them into the cookie. Place the remaining dough in the refrigerator while the first batch of cookies bake.
- Bake the cookies for 10 minutes or until just golden brown. Then remove from the oven, let them sit for an additional 5-10 minutes on the baking sheet (they will continue to cook on the sheet even after leaving the oven). Lastly, place them on a cookie cooling rack. Repeat the step above, until all of your cookie dough has been made.
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