Preheat the oven to 180°C/350°F/Gas 4. Line a baking tray with non-stick baking paper.
In a large bowl, beat together the butter and sugar until light and creamy. Gradually beat in the egg.
Sift in the flour and baking powder and add the oats. Stir well. Add half the mini marshmallows and half the chopped chocolate.
Drop heaped tablespoonfuls of the mixture onto the prepared baking tray and bake for 10-15 minutes, until just turning golden. Sprinkle over the remaining marshmallows and chocolate chunks as soon as the cookies are removed from the oven. Leave to cool slightly, then transfer to a wire rack to cool completely.
Swap marshmallows for dried fruit if you like. Sprinkle any leftover marshmallows over ice cream with a drizzle of golden syrup for a tasty dessert.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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