Categories: Cookies

Ingredients

• 1 cup milk chocolate chips
• 5 tbsp butter
• 16 large marshmallows
• 1 tsp vanilla
• 2 cups quick cooking oats, uncooked
• 1 cup sweetened flake coconut
• 1/2 cup toffee baking bits
• 1/2 cup chopped pecans

Directions

1. Line cookie sheet with wax paper.

2. In a large saucepan, melt the chocolate chips with the butter and marshmallows over low heat, stirring until smooth. Remove from heat; cool slightly. Stir in vanilla, oats, coconut, toffee bits and pecans.

3. Drop by rounded teaspoonfuls onto wax paper. Cover and refrigerate 2-3 hrs. Let stand at room temperature 15 mins before serving. Keep refrigerated.

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