Chewy Gooey Marshmallow Cookies With Minichips

• 2 large eggs
• 1/2 cup canola oil
• 2 tablespoons water
• 1 (20-ounce) package gluten-free cookie mix (such as Namaste)
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2/3 cup miniature marshmallows
• 1/4 cup semisweet chocolate minichips {Check for Gluten}
• 1/4 cup sweetened dried cranberries
• 1/4 cup coarsely chopped pecans, toasted

1. Preheat oven to 350u0b0.
2. 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.
3. Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper.
4. Bake at 350u0b0 for 12 minutes or until lightly browned.
5. Toasting the pecans gives them a nuttier flavor. Spread the pecans on a baking sheet, and toast them in a 350u0b0 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.

eggs, canola oil, water, cookie, ground cinnamon, ground nutmeg, marshmallows, semisweet chocolate, cranberries, pecans

Taken from www.myrecipes.com/recipe/chewy-gooey-marshmallow-cookie (may not work)