C is for Compost Cookies

This recipe is so creative and fun that I have to recommend it.  Ever heard of Momofuku Milk Bar in New York?  Momofuku is a well-recognized restaurant group, but the Milk Bar is a restaurant specializing in milk and cookies.  Genius.  They serve a variety of over-sized cookies, candy bar pies, bagels, coffee, and flavored milks like "cereal milk."  I don't even have to explain what that means because I think you'll know what it is.  You just never knew you could order it at a bar!

One of Momofuku's specialties is their compost cookies, which are packed with pretzels, oats, butterscotch bits, potato chips, coffee grounds, rice krispies, and anything else that's in the pantry.  I love this!  I didn't include coffee grounds in my batch of cookies, but I've heard a tablespoon makes all the difference in the cookies sold in the milk bar.  Maybe I'll try that next time.  I have made these before with Pringles, graham crackers, Hershey's kisses, green M&M's, white chocolate chips, and Kix cereal.  Use whatever you have in your pantry for a delightful sweet and salty contrast.      

The most difficult aspect of this recipe is the wait time.  I whipped the eggs for about 10 minutes in the hard-working Kitchenaid mixer.  That's a long time.  I scooped out the cookies on parchment and let them chill in the fridge for a few hours.  That's a long time [to not eat the cookie dough].  Finally, after you bake them you have to let these guys cool on the cookie sheet so they won't crumble into a mess.  That's a long time too!  Basically, you shouldn't attempt this recipe if you're impatient, keep a very crowded refrigerator, or if you don't have a stand mixer.  Go with Nestle instead.

Compost Cookies

recipe by Christina Tosi

1 c. butter

1 c. sugar

3/4 c. light brown sugar

1 Tbsp. corn syrup

1 tsp. vanilla extract

2 eggs

1 3/4 c. all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. kosher salt

1 1/2 c. your favorite baking ingredients (like chocolate chips, oats, Raisinettes, Rollos, butterscotch bits, rice krispies, M&Ms, etc.)

1 1/2 c. your favorite crunchy snack foods (chips, graham crackers, pretzels, etc.)

In a stand mixer, cream the butter, sugars, and corn syrup for a few minutes until fluffy and pale yellow in color.  On a low speed, add the eggs and vanilla.  Increase mixing speed to medium-high and start a timer for 10 minutes.  The creamed mixture should nearly double in size during this time.  

When the timer goes off, lower the speed and add the flour, baking powder, baking soda, and salt.  Once this is incorporated, add in the hodgepodge of your favorite baking ingredients and then your favorite snack foods only allowing it to mix until incorporated.  You do not want to over mix the batter.  

Using an ice cream scoop, portion cookie dough onto a parchment lined cookie sheet.  Wrap tightly with plastic wrap and refrigerate for an hour or up to a week.  If you bake the cookie dough at room temperature, it will not hold its shape.  

When you are ready to bake the cookies, preheat the oven to 400 F.  Take the plastic off the cookies and bake for 9-11 minutes.  The cookies should be brown around the edges and just beginning to brown in the center.  If they seem too doughy, give them a little more time in the oven.  Cool the cookies completely on the cookie sheet before transferring them to a container for storage.