Menu Banner
  1. Thursday, August 30

    Cornflake-Chocolate-Chip-Marshmallow Cookies (a.k.a. Milk Bar Cookies)

    Today we’re using the cornflake crunch!

    Our family calls these cookies the Milk Bar Cookies. When I was out in New Jersey this summer, my sister-in-law made them and it was love at first bite. Actually, more than love. Holy cow, people. SO GOOD.

    These cookies are unique and special and oh-so-yummy. The cornflake crunch is perfect in the cookie both flavor- and texture-wise and the marshmallows cook out to create great texture and a sweetness that nicely counterbalances the semi-salty flavor of the cornflakes. Plus there’s chocolate. Bingo.

    The recipe comes from the Momofuku Milk Bar cookbook I told you about yesterday. I borrowed the book from my sister-in-law and need to get my own copy stat. Any cookbook that has two pages devoted to explaining the cookie dough mixing process is a book that needs to be on my bookshelf!

    Cornflake-Chocolate-Chip-Marshmallow Cookies (a.k.a. Milk Bar Cookies)
     
    From Momofuku Milk Bar, with notes on my experience
    Author:
    Ingredients
    • 16 tablespoons butter, softened at room temp
    • 1¼ cups granulated sugar
    • ⅔ cup firmly packed brown sugar
    • 1 egg
    • ½ teaspoon vanilla extract
    • 1½ cups flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1¼ teaspoons salt (Jane note: I only did ½ teaspoon salt and I thought that was plenty, and I love salt)
    • 3 cups Cornflake Crunch
    • ⅔ cup mini chocolate chips (Jane note: mini chips distribute better; also, I did 1 cup of chocolate chips and wish I had done even more, like 1½ cups)
    • 1¼ cup mini marshmallows
    Instructions
    1. Combine butter and sugars in mixer with paddle attachment. Cream together on medium-high for 2-3 minutes. Scrape down sides of bowl, add egg and vanilla and beat for 7-8 minutes on high. Scrape down sides of bowl.
    2. Reduce speed to low and add flour, baking powder, baking soda, and salt. Mix just until dough comes together, 1 minute. Scrape down sides of bowl. Add cornflake crunch and chocolate chips and mix on low for 30-45 seconds, just until mixed. Stir in the marshmallows just until mixed.
    3. The original recipe calls for a 2¾-ounce scoop (or ⅓ cup) measure. I did do this, but I wish I had used my small scoop. The cookies spread out a lot and my oven cooks so unevenly that I think a smaller cookie would have cooked more evenly. ANYWAY…back to the recipe!
    4. Portion out the dough onto parchment- or wax paper-lined cookie sheet. Press down the domes to flatten, cover in plastic wrap and freeze for 1 hour or up to 1 week. Do not bake from room temperature or they will spread too much when cooking. Once they were frozen, I moved them to a ziploc bag to store in the fridge/freezer.
    5. Preheat oven to 375. (Jane note: I cooked them at 350)
    6. Arrange dough a minimum of 4 inches apart if using the large scoop (cookies spread a lot) on parchment- or Silpat-lined cookie sheet. Bake for 18 minutes. Rotate pan halfway through. Cookies should be brown on edges and starting to brown in the center when you take them out of the oven.
    7. Cool completely on the cookie sheet then eat or store in an airtight container. Will store for 5 days or up to 1 month in the freezer.

     


  2. Tuesday, September 8

    Camping Treat: Banana Boats

    We’re back from camping at Big Sur. It was WONDERFUL. Relaxing and fun, with no phones or computers…the perfect weekend! I am now buried in laundry, but it was worth it.

    We went with a group of families that have been going on this camping trip for the last 22 years. They have it down to a science, including the cooking. We ate very well! We also learned a new camping “recipe” that was delectably gooey: Banana Boats. We made them at night along with s’mores…although, we did have them for breakfast one morning as well!

    Camping Treat: Banana Boats
     
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 unpeeled banana
    • chocolate chips
    • mini marshmallows
    • heavy duty foil
    Instructions
    1. Lay the banana on its “back” and peel just the top open. Cut out slices of banana every half inch or so, leaving every other piece in the peel. Stuff chocolate chips and mini marshmallows between the pieces.
    2. Close the banana, tightly wrap in heavy duty foil, then throw on the campfire for ~10 minutes. Open and enjoy! (Note – they are very hot when they first come off the fire…so be careful!)