Recipe by Oxmoor House August 2011


Credit: Oxmoor House

Recipe Summary test

54 servings (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Beat first 3 ingredients with a mixer at medium speed until blended. Add cookie mix, cinnamon, and nutmeg; beat until blended. Stir in marshmallows and remaining 3 ingredients.

  • Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper.

  • Bake at 350° for 12 minutes or until lightly browned.

Chef's Notes

Toasting the pecans gives them a nuttier flavor. Spread the pecans on a baking sheet, and toast them in a 350° oven for 6 to 8 minutes; or place them in a dry skillet, and cook over medium heat 1 to 2 minutes, stirring frequently, until they're toasted. Whichever toasting method you choose, watch the pecans carefully—they can go from toasted to burned quickly.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

69 calories; fat 2.9g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.7g; protein 0.8g; carbohydrates 10.7g; fiber 0.6g; cholesterol 8mg; iron 0.1mg; sodium 51mg; calcium 2mg.