1/2 cup shortening
1/2 cup granulated 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 (not instant or quick-cooking)
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

Preheat oven to 350 degrees F.

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

In a separate bowl, combine flour, baking powder, baking soda, salt and oats. Gradually add to sugar mixture, beating after each addition. Stir in cereal, vanilla and white chocolate. Drop mixture by tablespoonsful onto ungreased baking sheets; flatten with fingertips. Bake for 10 minutes or until lightly golden.

Cool slightly on cookie sheets; remove to wire racks to cool. Place marshmallows on a long stick or skewer; toast over low heat (below 300 degrees F) for 3 to 5 minutes, or until golden.

Place 1 marshmallow on a cookie, and top with a second cookie.

Makes about 1 dozen.