Chunky White Chocolate S'mores

Yield: 1 dozen

Ingredients

• 1/2  cup  shortening
• 1/2  cup  sugar
• 1/2  cup  firmly packed light brown sugar
• 1  large egg
• 1  cup  all-purpose flour
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3/4  cup  uncooked regular oats
• 3/4  cup  crisp rice cereal
• 1/2  teaspoon  vanilla extract
• 2  (4-ounce) bars white chocolate, broken into chunks, or 1 1/2 cups white chocolate morsels
• 12  large marshmallows

Preparation

Beat shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add egg, beating until blended.

Combine flour and next 4 ingredients in a separate bowl; gradually add to sugar mixture, beating after each addition.

Stir cereal, vanilla, and white chocolate into mixture.

Drop by tablespoonfuls onto ungreased baking sheets; flatten with fingertips. Bake at 350° for 10 minutes or until lightly golden. Cool slightly on cookie sheets; remove to wire racks to cool. Store in tins.

Place marshmallows on a long stick or skewer; toast over low heat (below 300°), 3 to 5 minutes or until golden. Place 1 marshmallow on a cookie, and top with a second cookie.

Note: In testing, we used Ghirardelli white chocolate bars.