Momofuku Cornflake Marshmallow (Chocolate Chip and Oatmeal) Cookies

It’s eighty degrees outside, so brightly sunny I’m sure we’ve living under an ozone hole, and we’re camped inside our apartment, shades drawn, like aging movie stars, with head scarves and wildly fluctuating egos. LA must have been a bizarre place even before all these Hollywood studios installed themselves here. Like a B movie planet without lasers. It’s not that I don’t like warm weather. But I feel like maybe I cheated. Jumped time. These things should happen gradually. Forty degrees with the February sun shining at midday, rolling down the car windows and blasting reggae music on the radio. You reach out to touch warmth with grateful appreciation for every molecule. Our transition to an opposite season was abrupt. It took a week instead of months of thaw.

So, freezing in Nashville, we shivered while eating hot chicken and white bread on a covered porch, then the landscape splayed itself flat and wide open and I thought a tornado would whip us into Oz at any moment, and then, somehow, we were stopped at a desert oasis outside of Barstow, where gas was $5 a gallon and the middle distance shimmered in the heat. And now, here we are. Here we are in California. It’s just another alien place with really good tacos. I’m sure it will all start making sense soon. For now, I’m baking cookies. And taking things slowly. The 101 to the 405 can wait.

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Momofuku Cornflake Marshmallow (Chocolate Chip and Oatmeal) Cookies


  • Yield: 2 Dozen 1x
Scale

Ingredients

  • 2 sticks unsalted butter, softened
  • 1 1/4 cups brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup oatmeal
  • 1 1/4 cup lightly crushed cornflakes
  • 2/3 cup mini chocolate chips
  • 1 cup mini marshmallows

Instructions

  1. In a large mixing bowl combine flour, baking soda, baking powder, salt and cinnamon.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream butter and both sugars on medium speed, 2-3 minutes. Crack in eggs and pour in vanilla and beat well. Add dry ingredients and mix until just combined. Incorporate oatmeal, cornflakes, marshmallows and chocolate chips. Refrigerate dough for at least 2 hours.
  3. Preheat oven to 375. Drop rounded tablespoons of chilled cookie dough and slightly flatten on a baking sheet. Bake 15 minutes. Cool on the pan before transferring to a rack to cool completely.

Notes

Adapted from a recipe by Momofuku Milk Bar

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

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