Source: $10,000 grand-prize winner in the 10th annual Quaker Oatmeal "Bake It Better With Oats" recipe contest

1 cup (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon instant coffee granules
1 tablespoon hot water
1 3/4 cups all-purpose flour (if using
    old-fashioned oats add 2 tablespoon additional flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Quaker oats (quick
    or old-fashioned, uncooked)
1 1/2 cups semisweet chocolate morsels
1 1/2 cups coarsely chopped toasted walnuts
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees F. Spray cookie sheets with cooking spray.

In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Dissolve coffee granules in hot water. Add to butter mixture; mix well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and walnuts.

To shape cookies, flatten 1 heaping tablespoon of dough in palm of hand. Arrange 4 marshmallows in center; wrap dough around marshmallows to completely cover. Repeat with remaining dough and marshmallows. Space cookies 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until edges are golden brown. (Do not over bake; centers of cookies should be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks. Cool completely. Store tightly covered.

Yields about 3 dozen.

NOTE: If desired, instant coffee granules may be omitted. Substitute 1 tablespoon milk for the hot water.