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Oatmeal Rocky Road No-Bake Cookies

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From time to time, I receive products for review and/or include affiliate links from which I earn a small percentage from qualifying purchases, as a member of affiliate programs and as an Amazon Associate. Some blog posts and television appearances are sponsored by featured companies. All opinions stated are my own.

Lilly is finally reaching an age where she can (sort of) help with stuff in the kitchen. Even though she mostly just wants to eat the ingredients and play with the cooking equipment, its fun to see her taking an interest in one of my greatest passions. 
Our first attempt at baking, rolled sugar cookies, had been fun for her because she liked the rolling pin but she got frustrated waiting for the cookies to BAKE. So this time I thought a no-bake cookie might be fun. But I couldn’t find a recipe that looked or sounded very appealing. So I made one up. 
Since we did this during her post-nap, ravenous snack hour, Lilly’s main interest was eating the marshmallows. She deemed them both “squishy” and “good.” But eventually, she found the whole stirring/mixing process intriguing. And once the cookies were on waxed paper, she found those particularly interesting…
To make this process as smooth as possible, I prepped everything during naptime. I started by toasting the oats and walnuts, which brought out more flavor and gave the oats a slightly crispy texture.  Then I mixed in some flaked coconut (the dry kind, not the sweetened kind, though I’m sure that would be good too).  I set the bowl of dry ingredients on our work table. I also prepared the baking sheet with waxed paper and taped the paper to the tray so that in case she grabbed at the sticky cookies the whole sheet wouldn’t go with her.
Once Lilly was awake, seated and smocked,  I melted the marshmallows and butter, stirring them to a smooth consistency. I added the vanilla and let her watch as I poured the mixture into the dry ingredients. For our first batch, I’d added the chocolate chips before pouring in the marshmallows but found that they ended up melting completely, turning the cookies a very dark brown and kind of overwhelming the other flavors. I found them too rich for my taste.

For the second round, I decreased the chocolate chip amount and added them, along with a few additional marshmallows, after the wet and dry ingredients were mixed. This resulted in an chunkier, mottled texture and flavor. 

The resulting cookies are sweet and nutty. Crunchy, chewy, chocolatey and even slightly salty. Not bad for about ten minutes of work. My baking assistant totally agrees. That’s a cookie in her hand. Getting her to FREEZE for the camera these days is challenging.

Oatmeal Rocky Road No-Bake Cookies
Makes 1 dozen (though this is easily doubled)

1 cup Old Fashioned Oats
1/4 cup chopped walnuts
1/2 cup flaked, unsweetened coconut
1/4 teaspoon kosher salt
2 cups plus 1/4 cup mini marshmallows, divided
2 Tablespoons of butter
1/2 teaspoon vanilla extract
1/4 cup unsweetened chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with foil and spray lightly with cooking spray or misted oil. Spread oats and walnuts on baking sheet and bake for 15 minutes, stirring once during baking time, until fragrant and lightly toasted. Cool.

Meanwhile, line a baking sheet with waxed paper and spray lightly with cooking spray or grease lightly with butter. Tip: tape waxed paper to cookie sheet to prevent slippage when placing cookies.

Pour cooled oat mixture into a large mixing bowl. Add coconut and salt then stir and set aside. Place a medium saucepan over medium heat and add butter and 2 cups of marshmallows. Stir continuously until mixture is melted and smooth, the remove from heat and immediately stir in vanilla.

Pour marshmallow mixture into dry ingredients and stir until evenly combined. Immediately add reserved 1/4 cup of marshmallows and chocolate chips and continue stirring until evenly distributed and chocolate chips are just starting to melt. Drop mixture by heaping Tablespoons onto prepared waxed paper to make 12 cookies. Set aside until cool and firm.

Store in an airtight container.

Oatmeal Rocky Road No-Bake Cookies

By

From time to time, I receive products for review and/or include affiliate links from which I earn a small percentage from qualifying purchases, as a member of affiliate programs and as an Amazon Associate. Some blog posts and television appearances are sponsored by featured companies. All opinions stated are my own.

Lilly is finally reaching an age where she can (sort of) help with stuff in the kitchen. Even though she mostly just wants to eat the ingredients and play with the cooking equipment, its fun to see her taking an interest in one of my greatest passions. 
Our first attempt at baking, rolled sugar cookies, had been fun for her because she liked the rolling pin but she got frustrated waiting for the cookies to BAKE. So this time I thought a no-bake cookie might be fun. But I couldn’t find a recipe that looked or sounded very appealing. So I made one up. 
Since we did this during her post-nap, ravenous snack hour, Lilly’s main interest was eating the marshmallows. She deemed them both “squishy” and “good.” But eventually, she found the whole stirring/mixing process intriguing. And once the cookies were on waxed paper, she found those particularly interesting…
To make this process as smooth as possible, I prepped everything during naptime. I started by toasting the oats and walnuts, which brought out more flavor and gave the oats a slightly crispy texture.  Then I mixed in some flaked coconut (the dry kind, not the sweetened kind, though I’m sure that would be good too).  I set the bowl of dry ingredients on our work table. I also prepared the baking sheet with waxed paper and taped the paper to the tray so that in case she grabbed at the sticky cookies the whole sheet wouldn’t go with her.
Once Lilly was awake, seated and smocked,  I melted the marshmallows and butter, stirring them to a smooth consistency. I added the vanilla and let her watch as I poured the mixture into the dry ingredients. For our first batch, I’d added the chocolate chips before pouring in the marshmallows but found that they ended up melting completely, turning the cookies a very dark brown and kind of overwhelming the other flavors. I found them too rich for my taste.

For the second round, I decreased the chocolate chip amount and added them, along with a few additional marshmallows, after the wet and dry ingredients were mixed. This resulted in an chunkier, mottled texture and flavor. 

The resulting cookies are sweet and nutty. Crunchy, chewy, chocolatey and even slightly salty. Not bad for about ten minutes of work. My baking assistant totally agrees. That’s a cookie in her hand. Getting her to FREEZE for the camera these days is challenging.

Oatmeal Rocky Road No-Bake Cookies
Makes 1 dozen (though this is easily doubled)

1 cup Old Fashioned Oats
1/4 cup chopped walnuts
1/2 cup flaked, unsweetened coconut
1/4 teaspoon kosher salt
2 cups plus 1/4 cup mini marshmallows, divided
2 Tablespoons of butter
1/2 teaspoon vanilla extract
1/4 cup unsweetened chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with foil and spray lightly with cooking spray or misted oil. Spread oats and walnuts on baking sheet and bake for 15 minutes, stirring once during baking time, until fragrant and lightly toasted. Cool.

Meanwhile, line a baking sheet with waxed paper and spray lightly with cooking spray or grease lightly with butter. Tip: tape waxed paper to cookie sheet to prevent slippage when placing cookies.

Pour cooled oat mixture into a large mixing bowl. Add coconut and salt then stir and set aside. Place a medium saucepan over medium heat and add butter and 2 cups of marshmallows. Stir continuously until mixture is melted and smooth, the remove from heat and immediately stir in vanilla.

Pour marshmallow mixture into dry ingredients and stir until evenly combined. Immediately add reserved 1/4 cup of marshmallows and chocolate chips and continue stirring until evenly distributed and chocolate chips are just starting to melt. Drop mixture by heaping Tablespoons onto prepared waxed paper to make 12 cookies. Set aside until cool and firm.

Store in an airtight container.