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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!