And they were good, oh so good.  These were the cookies that I had imagined, reaching their full potential of little-kid-cereal-dreams.  Try it, because really, you have no reason not to.

Also as a little New Year’s disclaimer, I would like to prove to you all that I do not subsist on sugar alone.  On that same New Year’s ski trip, we stopped at the Nor Cal staple, Ikeda’s Tasty burger.  From the actual burgers to chili fries to fresh fruit and teriyaki bowls—and pie—the proof is in the name.

Cornflake Cookies

Inspired by the Momofuku Milk Bar and adapted from The Village Baker’s Wife

1 ½ cups (3 sticks) unsalted butter, room temperature

¾ cup light brown sugar

1 ¼ cup firmly packed dark brown sugar

2 large eggs

1 tablespoon pure vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1 ¼ teaspoons baking powder

½ teaspoon salt

12 oz. bittersweet chocolate, chopped and chunked

2 cups miniature marshmallows, chopped

3 cups corn flakes

1.  Cream together softened butter and sugars.  Stir in eggs and pure vanilla extract until just combined.  Do not worry if mixture looks curdled, the dry ingredients will remedy that appearance.  Sift together flour, baking soda and powder, and salt.  Add to the wet ingredients and stir until just combined.  Add the chocolate, marshmallows, and cornflakes and stir until combined and all the additions are evenly distributed.  Cover tightly with plastic wrap and refrigerate for 32 hours.

2.  Preheat oven to 325 degrees.  Line two baking sheets with parchment paper.  Scoop ¼ cup-fulls of cookie dough onto the baking sheet.  About six per sheet.  Bake for 15-18 minutes or until the cookie is golden brown and slightly caramelized.  Repeat until all the cookies are baked.  Let cool completely on a cooling rack before eating.  Store, covered, at room temperature.

Pecan Bars

Adapted from Ina Garten’s Barefoot Contessa Cookbook

Crust

1 ¼ cups (2 1/2 sticks) unsalted butter, room temperature

½ cup white sugar

2 large eggs

1 teaspoon pure vanilla extract

2 ¼ cup all-purpose flour

¼ teaspoon baking powder

A pinch salt

Topping

1 cup (2 sticks) unsalted butter

½ cup pure maple syrup

1 ½ cup packed, dark brown sugar

¼ cups heavy cream

12 oz. pecans, lightly toasted and chopped

1.  Preheat the oven to 350 degrees.  For the crust, cream the butter and sugar in the bowl of a stand-up mixer