Ladies and gents, I give you a rather unique cookie recipe that is adapted from the famed Momofuku restaurant group of award-winning restaurants owned by chef-founder David Chang.… the Momofuku Cornflake Marshmallow Cookie. 

This unique and wonderful cookie has some unexpected ingredients. I don’t know about you, but I’ve never put cornflakes in my cookies. It just never occurred to me to do so, and I’ve never run across a recipe that called for it…. until now.

I mean, just think about these ingredients for a moment…

• oatmeal
• chocolate chips
• cornflakes
• mini marshmallows

I have to tell you… this cookie is a winner in my book! Fantastic cookies! You’ll see.

There are a number of bloggers who’ve adapted this recipe, so you can see, this cookie has stirred the imagination of many:

The source of inspiration of this cookie is the genius baker behind Momofuku Milk Bar, Christina Tosi…  If you’d like to go directly to the source for more inspiration, I urge you to pick up a copy her cookbook.

Happy Baking!

Photo Copyright & Recipe: TheCookBookChronicles.com

Recipe at: http://www.thecookbookchronicles.com/blog/?p=3246

If you are going to bake a great cookie, you have to start with great ingredients. You can’t purchase the cheapest ingredients you can find, and expect to produce the next best thing since Mrs. Fields.

The truth is, that cookie ingredients can make or break your cookies. These little delicacies tend to be temperamental. So treat them kindly by using the proper ingredients. Need examples?

Use fresh ingredients! Old or stale ingredients, make for stale tasting cookies.

Use butter, not margarine or butter substitute, and never lard (unless the recipe specifically calls for it). The better quality your butter is, the better the flavor of your cookie will be. Warm to room temperature before use.

Use bleached flour, not unbleached.

Use good quality eggs at room temperature, not straight out of the fridge.

Use the proper sugar. Substituting different types of sugars randomly will ensure your cookies are a huge flop. If you recipe calls for powdered sugar, use powdered. Don’t substitute for something else.

Use good quality extracts. The cheap ones, taste cheap.

Last but not least, measure all ingredients exactly.

Happy Baking!

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Oh boy, oh boy, oh boy… do I LOVE caramel! It’s right up there with toffee and chocolate.

In fact, I may have created the perfect cookie here. You see, in addition to what the recipe asks for, I also added 1/2 cup of chocolate chips to the food processor when I ground the pecans, and added 1/2 cup of toffee to the dough when I was mixing it.

I took one bite of these Caramel Pecan Sandies and did the Snoopy Dance around my kitchen. My husband thought I had lost my mind and my son just giggled at me from his “bear cave” under the counter. Yep, I momentarily lost it for these wonderful little goodies. Please try them and tell me I’m not the only one here. You’ve just GOT to try these. I bet you’ll be doing the Snoopy dance too.

Happy Baking!
Tiffany

Photo Copyright & Recipe: CeramicCanvas.com

I love a fun cookie. Cookies that have just a little something “different” about them.

I found a recipe for Sable Cookies, and just had to blog about them. I love that you bake them inside the cookie cutters. I just adored peaking inside the oven to watch them bake. I felt like I was baking croissants or something.

These sables have a very light and delicate flavor. I ate mine with a cup of Pumpkin Spice Tea. What a great combination! But next time, I’ll stick to the traditional “cookies and milk” combo. I love tea, but there’s just something about cookies and milk.

Happy Baking!

Photo Copyright & Recipe: PhamFatale.com

These crunchy Coconut Snowball Cookies are filled with white chocolate and just begging to be baked and eaten immediately.

I know, I know. Diet season has begun. Technically, your diet should be in full swing. So why am I tempting you with cookies?

Well, for starters… this IS a cookie blog, and you DID come here looking for cookies, did you not?

Secondly… diet schmiet. “All things in moderation” is the best way to go. Bake a batch of these and allow yourself a couple of cookies per week, share some with a friend who visits, or take them to work so you don’t have so many in the house.

Either way, you know you want to give these a try. I know you do. You DID come hear looking for a recipe after all….

Happy Baking!

Photo Copyright & Recipe: Framed-MyLifeOnePictureAtATime.blogspot.com

Recipe at: http://www.framedcooks.com/2010/01/coconut-snowball-cookies.html