Howdy, all! Have you missed me? No? Well, if you have, then I've been at our local farmers market peddling my baked goods. I'm wheeling and dealing, turning out my sugary treats and man, oh man, have I been turning out sugary treats!
I'm making about 8-12 new items every week. Whew! I'm generally always coated in sugar and flour, and I no longer have delicate lady hands due to the constant dish washing. But all that aside, I'm having a great time! I meet new people, I'm starting to see the same people, and overall my goods seem to be well received. So if you want to see my cheerful, round face, come to the Tippecanoe Farmers Market on Saturdays from 9-12. But since some of you may not be in the area, then let me share a cookie I made this weekend.
Cornflake, Chocolate Chip, Marshmallow Cookie. It's a mouthful. A mouthful of yum! This is my adaptation of a Milk Bar cookie. My version has a quarter the amount of salt, but trust me, you get plenty of sweet and salty thanks to the
caramelized cornflakes. This renders any healthy benefits of the cornflake obsolete. But hey! It's a cookie, not a health food!
Cornflake-Chocolate Chip Cookie
adapted from
Momofukufor2
Caramelized Cornflakes:
-5 c. cornflakes
-9 Tbsp unsalted butter, melted
-1/2 c. powdered milk
-3 Tbsp. sugar
-1 tsp. kosher salt (less if you really don't want a sweet/salty cookie)
Preheat oven to 275º. In a bowl, lightly crush cornflakes, breaking down into slightly smaller pieces. Sprinkle dry ingredients over cornflakes. Pour melted butter over the top. Toss to coat. May have some clumping, and that's okay.
Evenly spread cornflakes on a parchment lined baking sheet. Bake for 20 minutes, or until golden brown. Cool completely before use.
Cookie Batter:
-1 1/2 c. all purpose flour
-1/2 tsp. baking powder
-1/4 tsp. baking soda
-1 1/4 tsp. kosher salt
-1 c. unsalted butter, softened
-1 1/4 c. granulated sugar
-2/3 c. light brown sugar, packed
-1 egg
-1/2 tsp. vanilla extract
-2/3 c. mini chocolate chips
-1 1/4 c. micro marshmallow, mini if that is all you can find
-3 c. caramelized cornflakes, approx. one batch
Preheat oven 375º. Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a bowl of a stand mixer cream together butter and sugars until light and creamy, 2-3 minutes. Scrape down bowl. Add egg and vanilla and beat on med-high for 7-8 minutes. With mixer on low speed, add flour mixture. Mix until just combined. Add chocolate chips, marshmallows, and cornflakes. Hand mix into batter or combine on slow until just incorporated, do not over mix.
Use a 1/3 c. ice cream scoop or roll into large balls on baking sheet, press down tops and wrap tightly in saran wrap. Place dough in fridge for at least one hour (up to a week). On prepared baking sheets, place dough 2 inches apart. Bake chilled dough (not at room temp) for 12-15 minutes. Cool on a wire rack.
Enjoy the sweet, salty, crunchy, chewy combo of this cookie with a tall glass of milk. Use the cornflakes as an excuse to eat this for breakfast. And share if you must. It's probably the nice thing to do.
