Weird food combinations are the spice of life. So when a dear friend muled me a bag of marshmallows back from the States, I grabbed some strawberries (also imported from some tropical country) and got crazy. Sugary, sticky, fruity, chewy goodness was created.
Strawberry Marshmallow Cookies
Ingredients:
- 1 1/2 Cups of Flour
- 1/2 Cup of Oats
- 1/4 Cup of Light Brown Sugar (Azucar Rubia)
- 1 Teaspoon of Baking Powder
- 1 Stick of Softened Butter
- 1 Large Egg (I like the brown ones)
- Dash of Vanilla
- 1/2 Cup of Marshmallows, Chopped, or Mini Marshmallows if Available
- 1 Cup of Fresh Strawberries, Chopped
Directions:
- Prep your strawberries by washing, chopping and sprinkling with a little sugar. Place in the fridge for a few hours til the fructose mixes with the glucose and the berries get juicy. Chop those marshmallows, too.
- Combine the flour, sugar, baking powder and oats and mix, then fold in the butter, egg and vanilla. Mix well.
- Drain the strawberry juice, and slowly add the berries and marshmallows to the cookie dough and fully incorporate. Things are going to be pretty sticky at this point.
- Refrigerate the dough until it is cold and holds a firm shape. This prevents flat, crispy cookie problems. In the meantime, preheat the oven to 350F/176C.
- When the dough is solid, roll into golf ball sized … balls, and space evenly on a non-stick sprayed baking sheet. Bake for 15 minutes or less. When it comes to cookies, don’t go by the number of minutes, go by the temperament of your oven.
Variation:
Leave out the oats, and forget the refigeration step, and make mini cupcakes instead!
.My.Beautiful.Air. 