Before making OCG’s version of the famous compost cookie, I asked a few of my NYC based friends what they thought of the cookies…because naturally, they’ve been to Milk Bar multiple times. Reviews were mixed, but almost every person mentioned just how much she/he loved the composts cookie’s brother, the marshmallow corn flake chocolate chip cookie. This was good news, because I’m always up for a corn flake cookie and now I had an excuse to add marshmallows.
This is a recipe I played around with today, but instead of using chocolate chips, I used butterscotch. Results were great, and I think they’d be even better with a little (here we go again) coconut or maybe some more of those broken pretzels. But the best part was the marshmallows. They made a crispy edged cookie rather chewy. These had a salty flavor to which I guess is due in part to the corn flakes.
Cornflake Butterscotch Marshmallow Cookies
Use your food processor to grind the cereal and oats
1 3/4 cups all purpose flour (220 grams)
1 1/2 teaspoons baking soda (7 ml)
1/2 tsp salt (2 ml)
1/2 cup unsalted butter (1 stick) (114 grams)
1/2 cup packed dark brown sugar – (110 grams)
1/2 cup granulated sugar (100 grams)
1 1/2 tablespoons lightly beaten egg (22 grams)
1/2 tablespoon vanilla extract (7 ml)
1/2 cup vegetable oil (120 ml)
3/4 cups ground up corn flakes (measure after grinding) 60 grams)
3/4 cups coarsely ground oatmeal (60 grams)
1/2 cup toasted chopped pecans
3/4 cup butterscotch chips (336 grams)
1/2 cup marshmallows, frozen if you have time to freeze them
Preheat oven to 350 degrees F.
Mix together flour, baking soda, and salt. Set aside
Cream butter and both sugars in a mixing bowl; beat in egg and vanilla. Stir in oil.
Add flour mixture and stir until it is almost fully incorporated, then stir in the ground corn flakes, oatmeal, pecans and butterscotch chips. Continue stirring until flour disappears.
Scoop up gobs of dough and wrap each gob around 4 (or so) frozen mini marshmallows. Try to seal the marshmallows in dough. You should have balls that are larger than golf balls (about 2 inches diameter).
Space balls about 3 inches apart on parchment lined cookie sheet and bake for 12 minutes. Let cool on cookie sheet for about 2 minutes then transfer to a rack to cool.
Not sure what the yield is because I haven’t baked alll the dough.