I stumbled upon Jane on Fillmore http://janeonfillmore.com/ and perhaps the best cookies I'd had since Levain Bakery http://www.levainbakery.com/ last summer in New York. In fact I've spent much of the past year figuring out how to get cookies from Levain to my mouth without having to pay the $50 in shipping... most via friends who have volunteered as cookie mules. But these cookies from Jane made me forget my want for Levain and especially my need for the perfect croissant the day of my discovery. So good was my first bite of the "it's a crazy good cookie," http://janeonfillmore.myshopify.com/collections/cookies-1/products/crazy-good-cookie-1-dozen a crunchy, gooey, chocolately piece of mouth watering heaven, that I swiveled around after walking away from the cash register and announced that I would actually need two of each kind of cookie offered, including the "oh captain, my captain" cookie http://janeonfillmore.myshopify.com/collections/cookies-1/products/oh-captain-my-captain-crunch-cookie, essentially captain crunch cereal in buttery, baked form.
And so cookie inspiration has led me to share with you, the love child of a favorite recipe of mine and the ever clever additions to your basic chocolate chip cookie, courtesy of the genius bakers at Jane.
If the "crazy cookie" at Jane on Fillmore http://janeonfillmore.com/ and the vanilla base dough from Milk and Cookies http://www.amazon.com/Milk-Cookies-Heirloom-Recipes-Bakery/dp/0811872548 had a one night stand, this could be considered the delicious result.
Even my purist friends couldn't resist the crunchiness and the ooey gooeyness from the cornflakes and the marshmallows.
Vanilla Base Dough
2 1/2 cups old- fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
1.2 teaspoon pure vanilla extract
Preheat the oven to 350 F. Line two baking sheets with parchment paper, use nonstick baking sheets or lightly butter conventional baking sheets, then set aside.
Place the oats in a food processor and process until finely ground. Transfer the ground oats to a large bowl and stir in the flour, baking powder, baking soda, and salt. Set aside.
Put the butter in a third bowl and with a electric mixer, begin beating on low speed to soften, then increase to medium and beat for about 3 minutes or until light and creamy. Keeping the motor running, gradually add the granulated sugar and then the brown sugar, beating until the mixture is very light and creamy.
Add the eggs, one at a time, beating to incorporate. Be sure to scrape down the sides of the bowl after each addition. Add in the vanilla and then the dry mixture.
Additions
2 cups semisweet chocolate chips
2 cups cornflakes
4 ounces marshmallows (mini or cut into small pieces)
Use a spoon to mix the 2 cups of semisweet chocolate chips in with the vanilla base dough.
Place the cornflakes in a food processor and process until coarsely chopped. Set in a bowl. Add mini or cut marshmallow pieces.
Take the vanilla base + chocolate chip tough and begin to roll the dough into balls, about 1 1/2 inch in diameter. Roll each ball into the cornflake and marshmallow mixture thoroughly, coating all sides evenly with cornflakes and marshmallows then set on the prepared baking sheets. using your palm, gently flatten each ball to make a puck-like shape about 2 inches in diameter.
When all of the cookies have been formed, place the baking trays in the oven and bake for about 15 minutes or until light brown around the edges and completely set in the center.
Remove from the oven and use a metal spatula to transfer the cookies to a rack to cool.
Enjoy!
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