Vegan Chocolate Chip and Marshmallow Oatmeal Cookies

Well, last Friday was a banner day for me. I backed into a stupid little metal fence and damaged my grandparent's bumper. When I say little, I mean little. Like so little and insignificant that I don't really know what it's purpose was or whether it actually was a fence. It was like somone find a cute shabby- chic piece of wrought iron, stuck in the ground and thought "my backyard is now complete." Ugggghhhhh!! 

If something bad happens to you do you ever think about the minutes before and how you were so innocent and naive as to what was about to go down and how you never would have imagined it only a few minutes ago? I do that. I'm sure lots of people do. It adds insult to injury and doesn't accomplish anything. 

What we can and should do is think about everything else that is good and right in the world. Like spending some fun, quality time with your sister at the Lana Del Rey concert (TAKE ME BACK!) and these chocolate chip and marshmallow oatmeal cookies...or whatever makes you happy.

These cookies are tantalizingly good. They have LEGIT oats in them. That's what Caitlin wrote on our grocery list so we wouldn't buy quick oats or minute oats but toothy, hardy old-fashioned rolled oats.

And they totally make the difference. 

Make these cookies. They are delicious!!

Chocolate Chip and Marshmallow 

Oatmeal Cookies

adapted from Serious Eats

Ingredients

¾ cup packed light brown sugar

½ cup neutral oil

2 tbsp agave nectar

½ tsp salt

1 tbsp water

2 tsp vanilla extract

1 cup AP flour

1 cup old-fashioned rolled oats aka legit oats

¼ tsp baking soda

1 ¼ cup chocolate chips

1 handful or 4-5 vegan marshmallows such as Dandies, cut into pieces

Directions

Preheat oven to 375˚ F and line a cookie sheet with a Silpat or parchment paper.

In a large bowl mix together brown sugar, oil, agave, salt, water, and vanilla then stir in flou, oats, baking soda, chocolate chips, and marshmallows.

Place tablespoons of dough onto the cookie sheet; try to make them ¾ of an inch thick. Bake for 10-12 minutes or until slightly golden. Cool for 10 minutes on pan and then transfer to cookie rack.