Monster Marshmallow Cookies

For the cookies:

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.

For the topping:

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.)