Butterscotch, pecan, marshmallow, oatmeal cookies.

I need to get more creative with the names of my creations. Hahaha. But I want you all to know, right up front, how chock full of goodness these cookies are! The marshmallow add’s such a tasty, gooey factor to these oatmeal cookies.

Ingredients:

1 cup unsalted butter, room temperature

1 1/2 cups dark brown sugar, lightly packed

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

2 cups old -fashioned oats

2 cups butterscotch chips

2 cups marshmallows

1 cup chopped pecans

Directions:

Heat oven to 375. Line baking sheet with parchment paper ( these cookies are really sticky the parchment paper is a must)

1) Place butter and sugars in a large bowl and beat with an electric mixer or a standing mixer on medium- low speed until creamy, about 2 minutes. Add the eggs and vanilla and beat until well combined about 1 minute.

2) Whisk together the flour, baking soda, and salt in a medium sized bowl. Pour flour mixture over the butter mixture. Add the oats. Blend on low speed until just combined. Scrape down the sides of the bowl. Add the butterscotch chips, marshmallows, pecans.. beat on low speed until just combined.

3) On your parchment lined baking sheet, place balls of dough a few inches apart from each other. The marshmallows on the edges will spread a bit. Bake for 5 min, rotate your pan and bake another 5 minutes. Let your cookies cool on the pan for a few min, and then transfer them to a wire rack. ENJOY!