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1 cup milk chocolate chips

5 tablespoons butter

16 large marshmallows

1 teaspoon vanilla

2 cups quick-cooking oats, uncooked

1 cup sweetened flake coconut

½ cup toffee baking bits

½ cup chopped pecans

Line cookie sheets with wax paper.

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

Working quickly, drop by rounded teaspoonfuls onto wax-paper-lined sheets. Cover and refrigerate for 2–3 hours. Let stand at room temperature for about 15 minutes before serving. Store tightly covered in refrigerator.

MAKES ABOUT 32 COOKIES.

GIANT CHOCOLATE-CHIP CRANBERRY OATMEAL COOKIES

I suppose plain oatmeal cookies are fine, but I am of the mindset that “more is more” when it comes to cookies. Loaded with chocolate chips and dried cranberries, these fit the bill, beautifully. They make great travelers, too, whether across town or across the country.

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough

1 teaspoon ground cinnamon

2/3 cup old-fashioned or quick oats

2/3 cup chopped dried cranberries (or tart cherries)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the cinnamon, oats, and cranberries; mix well with wooden spoon or fingers just until combined (dough will be stiff).

Drop dough by rounded ¼ cupfuls, 2 inches apart, onto prepared cookie sheet. Flatten to ½-inch thickness.

Bake for 13–18 minutes or until cookies are slightly puffed and edges are golden brown. Cool for 1 minute. Transfer to wire racks and cool completely.

MAKES 9 GIANT COOKIES.

GINGERBREAD CHEWS

These chewy drops have the lovely flavor of old-fashioned gingerbread. Scented with ginger, cinnamon, and cloves, they’re are all about cozy.

½ cup packed dark brown sugar

½ cup dark corn syrup

¾ cup creamy peanut butter

1 teaspoon vanilla extract

1¼ teaspoons ground ginger

¾ teaspoon ground cinnamon

1/8 teaspoon ground cloves

4 cups crisp rice cereal

Line cookie sheets with wax paper.

Combine the brown sugar and corn syrup in a medium-size saucepan. Bring the mixture to a boil, cooking and stirring constantly, until sugar is completely dissolved. Remove from heat. Stir in the peanut butter, vanilla, ginger, cinnamon, and cloves until blended and smooth. Add the cereal to the peanut butter mixture, stirring until well coated.

Working quickly, drop the mixture by heaping teaspoonfuls onto the wax paper.

Let stand in cool place to harden. Store tightly covered between layers of wax paper.

MAKES ABOUT 22 COOKIES.

GINGERBREAD SOFTIES

As the weather grows colder and the holidays head in, there’s no better time to bake a batch of the kind of cookies that fill every room in the house with the familiar scents of good things to come. These cookies, redolent with sweet vanilla, spicy ginger, and cinnamon, fit the bill.

1 (18.25-ounce) package spice cake mix

1 (8-ounce) package cream cheese, softened

¼ cup (½ stick) butter, melted

1 large egg

¼ cup packed dark brown sugar

2 teaspoons ground ginger

¾ teaspoon ground cinnamon

2 teaspoons vanilla extract

1 recipe Orange or Lemon Icing (page 368), optional

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Place half of the cake mix in a large mixing bowl along with the softened cream cheese, melted butter, egg, brown sugar, ginger, cinnamon, and vanilla extract. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth.

Stir in the remaining cake mix with a wooden spoon until all dry ingredients are moistened.

Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake for 10–13 minutes or until just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

If desired,