2 C. - Quick Cooking Oats
1 1/3 C. - Cake Flour
3/4 Tsp. - Baking Soda
1/2 Tsp. - Baking Powder
1/2 Tsp. - Salt
1 C. - Packed Brown Sugar
1 - 1/2 - Sticks Softened Butter
1/4 C. - Sugar
1 - Egg
1 Tbs. - Honey
1 Tsp. - Vanilla
1 C. - Toll House Chocolate Caramel Chips
3/4 C. - Coarse Chocolate Graham Cracker Crumbs
Cut marshmallows in half and spread out onto a baking sheet then freeze for 1 hour. Preheat oven to 350 degrees and line the baking sheets with parchment paper. In a medium size bowl combine the oats, flour, baking soda, baking powder and salt; set aside. In the bowl of your kitchen aid add the butter, brown sugar and sugar, cream at medium speed. Add egg, honey, and vanilla and mix until well combined. Gradually mix in the flour mixture just until blended. Stir in the chocolate chips and marshmallows. Drop by rounded tablespoons onto the prepared cookie sheet and sprinkle each cookie with some of the graham cracker crumbs. Bake 14-16 minutes or until golden brown. Let cool on the baking sheet for 5 minutes then remove and cool completely on a wire rack. This will make about 40 cookies.