There’s something about trashy and low-end that’s appealing.  Especially when it comes to good.  Curly fries anyone?

So one of the more interesting food trends of the first decade of the new millennium—as I get closer and closer to two decades old, using all-encompassing time periods becomes more appealing—is the high/low-end mixture of food.  And my little holiday-time visit to the Momofuku militia only confirmed that.  Pork buns, ramen, and fried mochi sticks?  Asian street-food, the equivalent of Ian’s Pizza and In-N-Out.  But delicious and redone, with pork belly, spicy sauce, and ginger-noodle redux.  The Milk Bar especially caters to all the foods-stuffs of a forgotten childhood from the infamous Compost Cookies, Cereal Milk Soft-Serve, to the streusel butter cream chunks on numerous cakes.

But the Cornflake Cookies, oh the cornflakes.  While great in theory, the cookies were reminiscent of dim sum.  (Which I’ll attribute to being a little old perhaps, quite unfortunate.)  But I just couldn’t get over the idea.  It was phenomenal.  Combine marshmallows, cornflakes, and fine chocolate in the best kind of cookie, huge and caramelized with the requisite outer and inner rings of cookies texture. So I tried it and in the spirit of the high/low-end trend, I made these cookies—along with some tried-and-true Pecan Bars—for a little New Year’ après ski. (Yea, yea, it’s almost February.)

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