I’m a garden designer (and gardener) – who doesn’t compost.
While composting is definitely on “that list” of things we say we’re going to do every year – well, it never seems to happen.
And while I am not proud of this, I clearly don’t feel badly (or motivated) enough to actually do anything about it.
But compost cookies? Another story entirely…
This is yet another chapter in the “I WILL make everything in the Milk Bar book” book, here for you today.
And it’s the ultimate salty/sweet/chewy/crispy cookie – with exactly all of my favorite mix-ins:
Don’t be alarmed at the ingredient list – it’s long, but like all of the other recipes in the book, these are really (truly!) easy to execute.
I even tied them up with twine, all recycling-like.
Baby steps people, baby steps.
slavishly adapted from Momofuku Milk Bar
2 sticks unsalted butter, room temperature
1 c. (200 g.) sugar
2/3 c. (150 g.) tightly packed brown sugar
1 T. corn syrup
1/2 t. vanilla
1 1/3 c. (225 g.) flour
1/2 t. baking powder
1/4 t. baking soda
1 t. kosher salt
3/4 c. (150 g.) mini chocolate chips
1/2 c. (100 g.) mini butterscotch chips (I couldn’t find the mini’s so I used the standard sized chips)
1/2 c. (85 g.) Graham Crust*
1/3 c. (40 g.) rolled oats
2 1/2 t. (5 g.) ground coffee (not instant)
2 c. (50 g.) Cape Cod potato chips
1 c. (50 g.) mini pretzels
In your mixer bowl combine butter, sugars and corn syrup. Beat on medium high for 3 minutes. Scrape down the sides, add the egg and vanilla and beat for 8 minutes. Scrape down the sides.
Add the flour, baking powder, baking soda and salt – beat on low speed for 1 minute. Scrape down the sides. Add the chocolate chips, butterscotch chips, graham crust, oats and coffee – beat on low speed for 30 seconds. Add the potato chips and pretzels and and beat until just incorporated, to avoid breaking.
Using a 2 3/4 oz. ice cream scoop (or a 1/3 c. measure), scoop the dough out in portions onto a parchment-lined baking sheet (the scoops can be very close together). Pat the tops of the cookies flat and wrap the pan with plastic wrap. Refrigerate for at least 2 hours, or up to 1 week.
Pre-heat your oven to 375. On parchment-lined baking sheets arrange cookies at least 4″ apart (I put 4 at a time on each sheet). Bake for 18 minutes, or till just browned on the edges but still bright yellow in the centers. Cool cookies completely on the sheets before removing. Can be stored in an airtight container for 5 days at room temperature or 1 month in the freezer.
1 1/2 c. (190 g.) graham cracker crumbs
1/4 c. (20 g.) powdered milk
2 T. sugar
3/4 t. kosher salt
4 T. melted butter (or more if needed)
1/4 c. heavy cream
Toss graham cracker crumbs, powdered milk, sugar and salt in a bowl till evenly distributed. In a separate bowl whisk the butter and cream. Add to the dry ingredients and toss to distribute. At this point the mixture should hold its shape if squeezed tightly in the palm of your hand. If it doesn’t, you can add 1 to 1 1/2 T. more of the melted butter. Use immediately or store in an airtight container for one week at room temperature, or up to one month in the freezer.
This delicious recipe brought to you by Sheri Silver