Wednesday, January 26, 2011

baking is my therapy

I was feeling a little blue the other day... schools about to start up again, its cold, and sometimes ya just get bummed out. For some, it's retail* therapy that makes them feel better but for me, it's baking. It always makes me feel happy and accomplished (well... as long as the recipe turns out ;-) .

(*For those of you who prefer retail therapy, check out my giveaway this week!)

So I decided to make cookies. But what kind? Yes, my favorite is oatmeal chocolate chip, but I wanted to try something different. I've been wanting to try making these cookies from Momofuku Milk Bar in New York. I've heard about this place on blogs and on the food channel and what not. So I found the recipe for "copycat" cornflake, marshmallow and chocolate chip cookies at The Cookbook Chronicles that I decided to try out. As you know I love oatmeal chocolate chip cookies and these cookies have some of those ingredients so I was sold.

Copycat Momofuku Cornflake Marshmallow cookies
Makes 20 cookies
The Cookbook Chronicles

2 sticks unsalted butter at room temperature
1 ¼ cup packed dark brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 ½ tsp kosher salt (plus more for sprinkling)
3/4 cup oatmeal
1 1/4 cup lightly crushed cornflakes (= about 1 1/2 cup cornflakes before crushing)
2/3 cup mini chocolate chips*
about 3/4 cup mini marshmallows

*The chocolate chips in the original Momofuku Milk bar cookie are minis, though substitute with regular-sized chips if you prefer

Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.

Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips.

(If you have time and would like the cookies to spread a little less, refrigerate the dough for two hours.)

On a parchment-lined baking sheet, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!) Lightly press down 4 mini marshmallows in the center of each ball of dough. Sprinkle tops with a touch more salt. Repeat with the remaining dough.

Be sure to leave enough space on the cookie sheet !

Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving them onto a platter.

How cute are those plates?!

Outcome: I did the recipe exactly as followed ( as well as putting them in the fridge, but only for about an hour). I watched them bake and they rose beautifully in the oven, but when they cooled they fell... so very flat. I did not let this discourage me because they tasted great and were still chewy (even the next day). BTW - I hate crunchy cookies! Soft please ;-) Maybe I will try to change up the baking soda/powder ration next time? Anyways, I really liked this recipe. I love the salty and sweet combo. I hope to try a real Momofuku cookie soon. Hey, you know what these cookies reminded me of? The Tony the Tiger Cookies my mom used to bake when I was a kid. Such good memories... I'm happy now :) ~Cara Lee

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