Marshmallow Monster Cookies

For this recipe I used leftover chocolate covered marshmallow eggs, which worked perfectly. I mixed them in with the oatmeal, so they would stick and be incorporated easily. You can use mini marshmallows instead, and that would be fine. I used 8 eggs chopped in the cookies, and melted 4 for the topping.

Ingredients:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 sticks of softened unsalted butter

1 cup granulated sugar

1 cup dark brown sugar

2 eggs at room temperature

1 tablespoon real vanilla extract

2 cups of quick-cooking oats

1 1/4 cups rice crispies

1 cup of chocolate chips ( I used 1/2 cup because of the chocolate on the marshmallow eggs)

1 cup lightly toasted chopped walnuts

1 cup mini marshmallows ( if not using leftover marshmallow eggs)

Chocolate Glaze

1/2 cup chocolate chips

1/2 cup mini marshmallows

2 1/2 tsp heavy cream

pinch of cayenne

Directions:

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. If using a rolled parchment, please cut the parchment to the size of the pan, your cookies will bake more evenly. I prefer the flat sheets that are made for the standard baking sheet, they are much more convenient and reliable. You can purchase them on Amazon.

Combine the flour, baking powder, baking soda and salt, whisk and set aside. In a mixer with the paddle, beat the butter and both sugars on high until fluffy. On a low speed, mix in the eggs, one at a time, and then the vanilla. Scrape bowl and mix for another 30 seconds. Add the flour mixture and beat until just combined. With a spatula, stir in the oats, cereal, chocolate chips, marshmallow, and the nuts.

I made large cookies, so I used an ice cream scooper, just filled, to scoop cookies onto the baking sheets. Be sure to space them 3" apart so they don't run into each other. Bake for 10 minutes, or until golden. If some of the marshmallow melts out, just cut those pieces off, they tend to burn. Transfer to racks to cool.

Make your glaze by melting all ingredients on low in a small sauce pan. Whisk for 2 minutes, and transfer to a piping bag. It will be very warm, so you may want to let it cool slightly. Drizzle glaze and allow to dry for about 2 hours.

Tip for the day: When making any type of cookie, please do not try to use a long plastic spatula to remove cookies from the sheets. They tend to distort the shape, and everything sticks to the spatula. Also, you will have less control over any tool that is too long. I have the small Pampered Chef spatula that I swear by. It is less than $10.00 and the best thing I have ever purchased. The top of it is sharp, and tapered, and is the perfect cookie tool.