I made some cookies about four days ago - a modification of a fairly standard chocolate chip cookie recipe augmented with cocoa powder in the dry ingredients, and marshmallows in the center. They are moist at the center and crisp at the outside. Baked at 350 F for about 15 minutes.
They were left in my car, at a temperature of probably about 90 F (outside temps were cooler, and I was parked in the shade, but it was very hot out), for about two hours later that day. They've been in my refrigerator since then.
Now, ordinarily I wouldn't hesitate to leave them out on the counter (at a normal 70 F or so) or in the fridge, and eat them until they were gone, or became too stale. I confess, I didn't think twice about eating one this evening, either, until I read about food safety on here and saw the special rules about 90 F and higher temperatures.
My question is: Are foods that are normally considered safe for some days/weeks at 70 F unsafe after a shorter time 90 F? If so, does the standard "one hour at 90 F" rule apply, or is it some longer period of time? Is the added risk significant enough to be determinable?
Edit: In appreciation of the thorough answers, just want to update everyone: after more than a day, no ill effects. I've continued to eat them. Believe me, they are amazing cookies. If anything else happens, I'll update again, but otherwise, thanks for the responses and it looks like no harm, no foul! (Naturally, this is only anecdotal, but at least it's a nice data point.)