Name: Oatmeal Marshmallow Lemon Cookies- with white and dark chocolate chips
Ingredients: 1 cup unsalted butter, softened; ¾ cup brown sugar, packed; ½ cup cane sugar; 2 large eggs, room temperature; 2 tsp lemon extract; 1½ cups gluten-free 1:1 baking flour; 2½ cups rolled oats; 1 tsp baking soda; ¾ tsp flake sea salt; 1 tsp cinnamon; 1½ cups chocolate chips or chunks; 1½ cups Dandies mini marshmallows +one for topping the cookie; Flake Salt

Oatmeal Marshmallow Lemon Cookies

Oatmeal Marshmallow Lemon Cookies- with white and dark chocolate chips

Makes about 24 large bakery-stylecookies or 36 medium cookies

Preheat oven to 350 degrees

Warm, just out of the oven, are aboutas good as a cookie can get! They freeze well too!

Use all organic. It makes a bigdifference in taste and how you feel afterwards.

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Ingredients

Wet

1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup cane sugar
2 large eggs, room temperature
2 tsp lemon extract

Dry

1½ cups gluten-free 1:1 baking flour
2½ cups rolled oats
1 tsp baking soda
¾ tsp flake sea salt
1 tsp cinnamon

Add-Ins

1½ cups chocolate chips or chunks
1½ cups Dandies mini marshmallows +one for topping the cookie
Flake Salt

Instructions

Cream butter & sugars
Beat butter, brown sugar, and canesugar 1½ minutes
Add eggs & vanilla
Mix in eggs one at a time, then lemonextract.
Combine dry ingredients
Whisk flour, oatmeal, baking soda,salt, and cinnamon separately.
Mix dough
Add dry ingredients to wet and mixjust until combined.
Fold chocolate chips
Gently fold in chocolate chips.
Add marshmallows last
Fold in marshmallows carefully sothey don’t break down.
Bake

Preheat oven to 350°F
Place parchment on the cookie tray
Use a 2.5 oz ice cream scooper,spacing 2 inches apart
Bake 12 minutes until edges aregolden but centers look soft

Cool
Let cookies rest on tray 5 minutes,then eat!