• 1/2 C. unsalted butter, softened
• 1/2 C. unsalted butter, melted and cooled
• 1 1/2 C. firmly packed light brown sugar
• 14 C. white sugar
• 1 12 t. pure vanilla extract
• 2 large eggs
• 2 C. all-purpose flour
• 1 t. baking powder
• 1/4 t. baking soda
• 14 t. salt
• 1 1/2 C. rolled oats
• 2 C. crisp rice cereal
• 1 1/2 C. miniature marshmallows
• 1/2 C. butterscotch chips or toffee bits
• 1 C. semisweet chocolate chips
• 3/4 C. chopped milk chocolate bars
• 1 C. sweetened shredded coconut, optional

A Passion for Baking

In a mixer bowl, cream softened butter and melted butter with both sugars and vanilla. Add eggs, flour, baking powder, baking soda, and salt and blend well.

Stir in oasts, cereal, marshmallows, butterscotch chips, semisweet chocolate, milk chocolate, and coconut (if using) to make a well-blended cookie dough.

For each cookie, scoop 2 to 3 tablespoons of dough and place on prepared baking sheets, spacing 2 inches apart.

Bake 12 to 14 minutes until set all over. You should see crisp edges and some marshmallow leaking out.

That is fine. Let cool on baking sheets.