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Millennium Oatmeal Cookies
 Millennium Oatmeal Cookie Wins $10,000
(NAPSI)-Millennium Mocha Rocky Road Oatmeal Cookies won the $10,000 Grand
Prize and the designation "Oatmeal Cookie of the New Millennium" in
the 10th annual Quaker Oatmeal "Bake It Better With Oats" Recipe
Contest. Julie Veith of Wichita, Kan., a first-time contestant, scratch baker
and cookie lover, entered her recipe in the "Cookies, Cookies,
Cookies" category.
The millennium cookie features classic flavors and captures the personal
indulgence trend that will bridge the end of the 20th century and the beginning
of the 21st. Rich chocolate, crunchy toasted walnuts, and soft marshmallow
punctuate each bite of these comfy, chewy-crisp oatmeal cookies. Subtle coffee
overtones keep them from being overly sweet, and they're equally delicious with
a glass of milk or a cup of java.
Veith plans to use her $10,000 prize for a few home improvements and a dream
vacation to Colorado with her husband and two oatmeal cookie-loving sons.
Millennium Mocha Rocky Road Oatmeal Cookies (about 3 dozen)
1 cup (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla
1 tablespoon instant coffee granules
1 tablespoon hot water
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2-1/2 cups Quaker oats (quick or old fashioned, uncooked)
1-1/2 cups semisweet chocolate chips
1-1/2 cups coarsely chopped toasted walnuts
1-1/2 cups miniature marshmallows
Note: For old fashioned oats, add 2 tablespoons additional flour.
- Heat oven to 350 degrees F
- Spray cookie sheets with cooking spray.
- In large bowl, beat butter and sugars with electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Dissolve coffee granules in hot water. Add to butter mixture; mix well.
- Add combined flour, baking soda and salt; mix well.
- Stir in oats, chocolate chips and walnuts.
- To shape cookies, flatten 1 heaping tablespoon 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 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until edges are golden brown. (Do not overbake;
centers of cookies should be soft.) Let stand 2 minutes on cookie sheets;
remove to wire racks. Cool completely. Store tightly covered.
Nutrition Information
(1 cookie): Calories 200, Total Fat 11g, Saturated Fat 5g, Cholesterol 25mg,
Sodium 120mg, Carbohydrates 22g, Fiber 2g, Protein 2g.
Cook's Tip
If desired, instant coffee granules may be eliminated. Substitute 1
tablespoon milk for the hot water.
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