Monster Marshmallow Cookies

All I can say is....Oh yeah, this is a keeper! I found this recipe in one of my favorite magazines: Food Network Magazine (April 2011 issue). I made a few adjustments that coincided with my likings of course! : )

2 c all purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 sticks unsalted butter, softened

1 c granulated sugar

1 c light brown sugar

2 large eggs, at room temp

1 tbsp vanilla

2 cups quick cooking oats

1 1/4 c crispy rice cereal

1 c milk chocolate chips (I used semi sweet)

1 c coarsely chopped pecans (I used peanuts )

1 c miniature marshmallows (I only had the regular size, I cut them up)

For the Topping

1/2 c milk choc chips (I used semi sweet)

1/2 c miniature marshmallows

2 1/2 tsp half and half (I used skim milk)

Pinch of cayenne pepper ( I didn't use)

1/3 c finely chopped pecans (I didn't use)

1. Make the Cookies: Preheat the oven to 350. Line 2 baking sheets with parchment paper. (or spray them) Combine the flour, baking powder, and baking soda in large bowl.

2. In separate bowl, beat the butter and both sugars with mixer until fluffy. Beat in the eggs one at a time, then beat in the vanilla.

3. Add the flour mixture and beat on low speed until combined.

4. Stir in the oats, cereal, chocolate chips, pecans and marshmallows into the dough.

5. Drop heaping tablespoonfuls of the dough onto the prepared sheet, about 3 inches apart.

6. Bake the cookies until golden, 10 to 12 minutes.

7. Transfer to racks and cool.

8. Make the Topping: Combine the chocolate chips, marshmallow, and half and half and cayenne in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.

9. Drizzle the mixture over the cookies and let set. ( mine was never quite smooth enough to "drizzle"...)

**Tip** Don't try to remove the cookie from the cookie sheet until it has cooled for a couple of minutes. You will have issues.