Friday, November 16, 2012

Everything Cookies

Ingredients for Cornflake Crunch 
• 5 cups cornflakes
• 1/2 cup dry milk powder or malted milk
• 3 tablespoons sugar
• 1 teaspoon salt
• 9 tablespoons butter, melted

Ingredients for Cookies
• 16 tablespoons (2 sticks) room-temp butter
• 1 1/4 cups granulated sugar
• 2/3 cup light brown sugar, packed
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons salt
• 3 cups Cornflake Crunch
• 1/2 cup chocolate chips
• 1/2 cup M&Ms
• 1 1/4 cups mini marshmallows 

Directions for Cornflake Crunch 
1. Heat oven to 275 degrees.
2. In a large bowl, using your hands, crunch the cornflakes into small pieces. Combine milk powder, sugar, and salt with the cornflakes. Add the butter and toss so the cornflakes are coated. 
3. Spread the cornflake clusters on a baking sheet lined with parchment paper or Silpat and bake for about 20 minutes until they are a bit crunchy. Let cool completely before using in the cookies.  
This can also be made ahead of time and stored in an airtight container. 

Directions for Cookies 
1. In the bowl of an electric mixer, combine the butter and both sugars and cream for 2-3 minutes. Scrape the side of the bowl and add the egg and vanilla. Continue mixing for about 7 minutes.
2. Bring the speed of the mixer to low and add the flour, baking powder, baking soda, and salt. Mix for about 1 minute, making sure not to over-mix. 
3. Continue on a low speed and add the cornflake crunch and chocolate chips, about 45 seconds. 
4. Briefly mix to incorporate the marshmallows. 
5. Place the dough in the fridge for at least 2 hours, or up to 7 days.
6. When ready to bake, preheat the oven to 375 and line a cookie tray with parchment.  Form the dough into 1.5 oz cookie dough balls.  Bake for about 11 minutes.  Let the cookies cool completely on the parchment lined cookie tray.
7. If freezing, freeze the dough balls, and then put the frozen dough into a zip top bag or other freezer container.  To bake frozen cookie dough, simply bake for 12 minutes, right from the freezer.  No need to thaw the dough. 

These are adapted from a cookie recipe I found in a dessert cookbook called Momofuku Milk Bar.  I made these after Halloween so I tossed in some M&Ms.  There were already so many things mixed into the cookie dough that I figured why not.  I made the dough and then scooped them into 1.5 oz cookie balls and froze them.  Once the cookies were frozen, I popped them into a container, and now am able to make just a few at a time.  12 minutes in a 375 degree oven works well for me!  I have listed the ingredients below if you want the metric measurements.  The cookbook really stresses metric measurements, but lists both.  Since most home cooks use our standard measurements, I listed those in the recipe above.  I am a big fan of my scale, so I did use the more precise metric measurements.

Ingredients for Cornflake Crunch
• 170 grams cornflakes
• 40 grams dry milk powder or malted milk
• 40 grams  sugar
• 4 grams salt
• 130 grams tablespoons butter, melted

Ingredients for Cookies
• 225 grams room-temp butter
• 250 grams granulated sugar
• 150 grams light brown sugar, packed
• 1 egg
• 2 grams vanilla extract
• 240 grams flour
• 2 grams baking powder
• 1.5 grams baking soda
• 5 grams salt
• 270 grams Cornflake Crunch
• 75 grams chocolate chips
• 75 grams M&Ms
• 65 grams mini marshmallows 

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