These cookies have a wonderful crunch thanks to cornflakes and are full of butterscotch flavor! It’s impossible to just eat one.

These cookies were a total hit. Once again, inspiration came from a variety of places. First, I nipped an unopened box of cornflakes from my mom when I was home last. It didn’t look like anybody would be eating them any time soon, so I took it upon myself to make use of them.

Second, when I visited New York City in early July, I tested out a few (very delicious) cookies from Momofuku’s Milk Bar. Amongst them was the Cornflake Chocolate Chip Marshmallow cookie. It was fantastic and I loved the crunch that cornflake added. Third, I had bags of butterscotch chips in my cupboards and I absolutely adore butterscotch, so why not?!

After a bit of research, I discovered that all of the Momofuku Milk Bar’s recipes are online. However, they require some odd ingredients and some extra steps. My goal as a baking blogger is to make simple, yet delicious, recipes that are accessible to readers. The Milk Bar’s recipe was not that. So this is an cookie inspired by Momofuku Milk Bar, but it certainly has it’s own personality.

Speaking of simple and accessible and no odd ingredients that will make you run to the store: this cookie recipe does call for bread flour. Why? I find that bread flour yields a more chewy cookie because it was higher protein content. However, you are certainly welcome to use all-purpose flour! I tested three flours, bread, all-purpose and cake flour, in a previous experiment; although I liked the texture of bread flour, I found that there was only a minute difference between the bread flour and all-purpose cookies. So by all means! Make these cookies with all-purpose flour, but if you happen to have bread flour, I highly recommend it.

This cookie recipe is the chocolate chip cookie recipe I developed during my flour experiments, but I added and subtracted some key mix-ins. It yielded truly fantastic cookies. Two of my coworkers gave me hugs for making these cookies, so I would take that as a good sign.

Follow these tips to make a successful batch of cookies:

• Set out the butter fifteen to twenty minutes before creaming the butter and sugar. This way it’s easier to mix in and full incorporate the sugar and butter.
• Cream the butter and sugar for at least two minutes. Leavening only works on pre-existing air bubbles, so if you cream the butter and sugar for longer, there will be more air bubbles for the leavening to act on and thus more fluffy cookies. Delicious!
• Set the eggs out an hour prior to baking so they are room temperature when you mix them in. Or, put them in a bowl of warm water for five minutes. Why do you do this? Room temperature eggs incorporate better into the dough to produce a more even cookie dough.
• Mix the eggs in one at a time. Why? America’s Test Kitchen found that when you mix in eggs one at a time, you ultimately spend less time mixing the dough. This is good because the more you mix the dough, the more gluten forms. You want as little gluten as possible to form.
• Mix the flour, baking soda and salt together in a separate bowl and then add to wet ingredients. Why? This more evenly disperses the baking soda throughout the dough so you get more even cookies.
• After you add the flour to the wet ingredients, only mix until the flour is fully incorporated. The less you handle the dough, the more fall-apart-in-your-mouth the cookies will be. I even end up mixing the dough with my hands in the final phase of mixing so as to not over mix.
• Chill the dough for at least two hours or up to 36 hours. Chilling prevents the dough from spreading less, but it was another important consequence: the flavors are able to mingle and mix and produce a more tasty cookie with a greater depth of flavor.
• Use parchment paper or a Silpat mat. These hold onto the cookie to reduce spread; the cookies bake more evenly.

Happy baking! These cookies are truly extraordinary.