Now that the days are colder, shorter and darker, I’m spending more time indoors. Blah. I’m realizing that my entire place needs cleaned, de-cluttered, and reorganized. It’s a big project, I’m tackling it bit by bit. I’m cleaning out my kitchen cabinets tonight.

No small feat. It looks like the kitchen blew up.

I had to step away for a bit. Whew. A little breather. Send you all a message about the best cookies I’ve made in a long time. Perhaps ever.

They are Christina Tosi’s confetti cookie creation for Momofuku’s Milk Bar.

You start off by making these “crumbs” out of grapeseed oil, brown sugar, cake flour, clear vanilla, Kosher salt, and a few other things.

Spread them on a cookie sheet and bake for about 20 minutes. Let cool. I just wanted to eat the crumbs. They are some tasty crumbly bits.

Then you make the confetti cookie batter and incorporate the confetti crumbs.

You need to chill the cookie dough balls for at least an hour before baking. Once baked, they are beautiful cookies. Slightly puffed up with a crinkly crust, chewy center, and soft pinkish color.

They flavors are so spot on. It really is like recreating the Funfetti mix in a cookie version. Blows my mind how she came up with this recipe.

I was sending pics of the freshly baked cookies on my phone to my sister Alli telling her that she HAD to make them soon, followed by like ten exclamation points.

Make them this weekend! You won’t regret it. (I’m also thinking of making a holiday version with red and green sprinkles.)

The recipe can be found here or in the Momofuku Milk Bar cookbook (it’s sooooo delectable that I want to make everything in it!).