adapted from: Paula Marchesi
2 sticks (1 cup) unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
1 Tbl. vanilla extract
2 large eggs
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. quick-cooking oats
1 1/4 c. crispy rice cereal
1 c. milk chocolate chips
1 c. mini marshmallows
Line baking sheet with parchment paper and spray lightly with cooking spray. In a large mixing bowl, cream together the butter, sugar and brown sugar until very light and fluffy. Mix in the vanilla. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, baking soda and salt and mix until combined. Add the oats, rice cereal, chocolate chips and marshmallows and stir together using a wooden spoon. Refrigerate dough for at least one hour. Preheat oven to 350 degrees. Drop heaping Tablespoonfuls of dough onto prepared baking sheet, about 3-inches apart. Bake for 10-12 minutes. Allow to cool on baking sheet for a few minutes and transfer to a wire rack and cool completely. Yield: 4 - 4 1/2 dozen cookies.
Chocolate Drizzle
1/2 c. milk chocolate chips
1/2 c. mini marshmallows
1 Tbl. half-and-half (I used whipping cream)
1/3 c. finely chopped pecans, for garnish
Combine chocolate chips, marshmallows and half-and-half in a small saucepan over medium-low heat. Heat until melted and smooth. Very quickly, drizzle over cookies using a fork and sprinkle with chopped pecans.
Jenn's Notes: I only baked 9 per cookie sheet, because they spread a lot. Mine were perfect at 10 minutes. They will look slightly underdone, but set up perfectly. The marshmallows will ooze out during baking. I used the back of a butter knife and formed the cookie back into shape while they were still hot.