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

1. Preheat the oven to 350 degrees F.
2. Line 2 baking sheets with parchment paper.
3. In a large bowl, combine the flour, baking powder and baking soda.
4. In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until fluffy.
5. On medium speed, beat in the eggs, one at a time.
6. Then beat in the vanilla.
7. Add the flour mixture and continue to beat on low speed until combined.
8. By hand, using a wooden spoon (batter becomes thick!), stir in the oats, cereal, chocolate chips, pecans and marshmallows.
9. Using a small ice cream scoop, drop dough onto prepared baking sheets, about 3 inches apart.
10. (I only baked 8 at a time on one sheet).
11. Bake until golden 10-12 minutes.
12. Transfer to a wire rack to cool.
14. Combine the chocolate chips, marshmallows, half and half in a saucepan over medium-low heat.
15. Cook, stirring, until the mixture is smooth, about 5 minutes.
16. Stir in the pecans.
17. Drizzle over the cookies and let them set about 4 hours.
18. (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).

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