I know that I’ve said a time or two that it is so annoying when people drone on and on about their dreams…but…
Ok so I had this dream. And I was being attacked by a cat-wolverine freaky animal! It was small and black and had sharp teeth and was attacking me! I kept shaking it and (PETA, look away) trying to kill it somehow, but the more I tried, the more it latched on (to my finger and legs?) and tried to prevent that! A “friend” stood by watching, telling me she was sorry but she couldn’t figure out how to help me.
Um, how about you get the dang thing off of me?!
And this, my friends, is what I get for drinking some “calming bedtime” tea and praying that it gives me restful sleep. My husband shook me until I woke up because I was screaming, and then he proceeded to talk about wolverines all morning. Har de har har.
And because I had a freaking bizarro dream, I made you some freaking awesome cookies. How’s that for a transition?
I’ve been patiently baking a few treats from my Momofuku Milk Bar cookbook lately. This is one of those cookbooks that you have to approach with patience. And because my New Year’s resolution is to have more patience, I’ve been picking up projects that promote (or test) that.
These cookies aren’t difficult (the cake I made, that was; these are not). The patience comes in the waiting. Because you have to refrigerate the dough overnight before baking it. It happens. It makes them better. Patience.
I made them gluten-free with a gluten-free flour blend but you can use the flour that tickles your fancy.
Instead of making a cornflake crunchy crumble to fold into the batter (which would have made them more “Momofuku”), I decided to go with Frosted Flakes cereal. Yup, because “theyyyyyy’rrreeee grrrrrreat!” The cereal adds bits of crunch and sweetness and it’s a really fun addition.
These cookies also have mini marshmallows in them. I can never get my cookies with mallows to bake up like the pictures, seeming to pull apart and reveal gooey white mallow goodness inside. Instead, they kind of liquefy and caramelize during the baking process. Fine by me! They almost brulee on top of the cookie and around the bottom, which is really delightful. That, combined with the itty bitty mini chocolate chips studded throughout the cookies makes them so unique, sweet and a fun treat to share.
Eat these cookies the day they’re baked. Eat them immediately. They really taste best that way. If you’re planning on taking them to a friend or having people over, save the dough in the freezer, putting as many cookie dough rounds onto your baking pan and baking them up just before your friends arrive. That way, you have fresh cookies and your house smells heavenly. Two birds, one cookie (a better way to go, right?).
- ½ cup unsalted butter, room temperature (1 stick)
- ½ cup granulated Stevia
- 2/3 cup brown sugar
- ½ cup nonfat Greek yogurt
- 1 egg
- 1 tsp. vanilla extract
- 1 ½ cups gluten-free flour blend (or all purpose flour)
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 3 cups Frosted Flakes cereal
- 2/3 cup mini chocolate chips
- 1 ¼ cup mini marshmallows
- In the bowl of your mixer, combine butter, granulated Stevia, and brown sugar. Cream them together for 2-3 minutes on medium high. Add the egg, vanilla and Greek yogurt and beat together for 7 minutes, or until very light in color (do not shorten this step, just be patient).
- Reduce the speed of the mixer to low and add the flour, baking powder, baking soda and salt and mix just until the dough comes together (this will be less than 1 minute). Scrape down the sides of your mixing bowl, add the Frosted Flakes cereal and mini chocolate chips and let them mix in for 30-45 seconds, until well dispersed. Finally add the mini marshmallows and stir them until they're just incorporated.
- Using a cookie scoop (mine is 1.5 Tbs) scoop out the dough onto a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and use your hand to lightly press down each dough mound, turning them into fluffy discs. Place in the refrigerator for 2 hours, or overnight.
- After the cookies have rested in the refrigerator, preheat your oven to 375 degrees F. Line your baking sheets with parchment or silicone mats. Place as many cookie dough mounds as you'd like to bake on the prepared baking sheets, well spaced (place any dough you'd like to save for another day in a zip-top bag and place in the freezer).
- Bake the cookies for 7 minutes, rotate the pans, then bake an additional 7-8 minutes. The cookies will be brown around the edges and light in color in the center. Let them cool completely on the cookie sheets before serving (or gifting) them! Enjoy!
- Keep cookies in an airtight container for up to 5 days or freeze baked cookies for 1 month.
- Freeze any unbaked cookie dough to pull out and bake whenever you need a fresh cookie! Just place and bake, you know the drill.
Like posts with long titles and tasty results? This will peak your fancy.