Cornflake-Marshmallow cookies

[Bite_Me]

Still cooking out of the Momofuku Milk Bar book.

Burnt the crap out of my cookies and they were too sweet. Left them in a minute too long and didn't take into account the high sugar content (granulated sugar, light brown sugar cornflake crunch, semi-sweet chocolate chips, marshmallows) .

Do you think I can safely reduce the sugar content in the batter with out compromising the recipe?

250 g granulated sugar (1.25 cups)
150 g light brown sugar (.75 cups)

mixing that w/ 16 tablespoons of butter for the creaming process

Supposed to make 15 to 20 2.75 ounce cookies (size pre-bake)

[Becca Porter]

These overbrowned for me on the bottom, too. I had to cut the time back by a third. I pulled them as soon as I noticed any browning at all.

[Bite_Me]

Wait Becca, so you only cooked them for 12 min @ 375? Was yours sickly sweet too? I'm thinking the overcooking caramelized all the sugars and brought them to the front?

After the recommended 18 min, looked undercooked in middle so I stuck them back in which was big mistake.

Either I have a faulty oven thermometer or my oven sucks cause the temp would constantly fluctuate between 325 and 425.

Tempted to make again but this time cut the sugar down to same amount as corn cookie and then take out @ 18 min.

[Becca Porter]

Yes. I used a 20 scoop instead of a 16 though. I found they might could have came out at 10 or 11 minutes. Cookies set up so much as they cool, you really want to pull them when they look underdone in the middle.

They were sweet, but nothing black coffee couldn't correct.

[Becca Porter]

By the way, the confetti cookies are amazing! They were thick, chewy, and buttery. I just love the texture that glucose gives! It is totally worth tracking it down.

[visciole]

Gah, that sounds SWEET! I don't know the recipe, but I generally reduce the sugar in most cookie recipes by about 1/4 - 1/3, with no ill results. I'm sure it does change the texture somewhat, tho.