By the Associated Press

Start to finish: 30 minutes

Makes 36 cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups rolled oats
• 1 cup chocolate chips
• 1 cup mini-marshmallows
• 2 cups coarsely crushed graham crackers (about 8 crackers)

Heat the oven to 350 F. Line two baking sheets with parchment paper.
In a medium bow, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, use an electric mixer on medium to beat together the butter and both sugars until creamy, about four minutes.
With the mixer on low, one at a time add the eggs, beating gently until combined. Add the vanilla. Reduce the mixer to low, then add flour mixture. Mix in the oats, chocolate chips, marshmallows and graham crackers until just combined.
Evenly space six rounded tablespoons of dough per baking sheet, leaving plenty of room between them. Bake the cookies for 10-12 minutes, or until golden brown.
Cool for 15 minutes on the baking sheets, then use a spatula to transfer the cookies to a wire rack to cool completely.