• Cooking Time: 10-12 min
  • Servings: 40 cookies
  • Preparation Time: 20 min


I made this recipe as a 'thank you' to someone who loves "chewy gooey cookies".


  • 2 c flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 sticks of unsalted butter, at room temperature
  • 1 c granulated sugar
  • 1 c packed light brown sugar
  • 2 large eggs
  • 1 TBSP pure vanilla extract
  • 2 c quick cooking oats
  • 1 1/4 c rice krispies cereal
  • 1 c ghirardelli milk chocolate chips
  • 1 c coarsely chopped pecans
  • 1 c miniature marshmallows
  • 1 c ghirardelli milk chocolate chips
  • 1 c miniature marshmallows
  • 8 tsp half and half (some extra may be needed if sauce gets too thick)
  • 2/3 c finely chopped pecans


  • Preheat the oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the flour, baking powder and baking soda.
  • In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until fluffy.
  • On medium speed, beat in the eggs, one at a time.
  • Then beat in the vanilla.
  • Add the flour mixture and continue to beat on low speed until combined.
  • By hand, using a wooden spoon (batter becomes thick!), stir in the oats, cereal, chocolate chips, pecans and marshmallows.
  • Using a small ice cream scoop, drop dough onto prepared baking sheets, about 3 inches apart.
  • (I only baked 8 at a time on one sheet).
  • Bake until golden 10-12 minutes.
  • Transfer to a wire rack to cool.
  • Combine the chocolate chips, marshmallows, half and half in a saucepan over medium-low heat.
  • Cook, stirring, until the mixture is smooth, about 5 minutes.
  • Stir in the pecans.
  • Drizzle over the cookies and let them set about 4 hours.
  • (I kept the sauce off the heat between batches and warmed it on the stove again, occasionally adding a little extra half and half to get it to a drizzle consistency).

Categories: Cookies 

Author Credit: Food Network Magazine

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