It seems like a lot of people at my job have been baking lately. There are a lot of cookies and bars laying around the workroom and people have really been judging me for not eating other people’s baked goods. I go to the gym almost every day and I am constantly in a swim suit on most of my few days off… I cannot just eat whatever baked goods are laying around. If I am going to eat a calorie laden treat, it is going to be the absolute best. And maybe I am being a little ostentatious about my own baking. But I will tell you that these compost cookies are better than any other cookie, maybe in the entire world. You do have to be a bit adventurous and you should appreciate them for what they are with their long list of random ingredients.
Momofuku Milk Bar has blown our minds again, these cookies are insane!!! They are not even difficult to make. Which is a relief considering the Momofuku crack pie I made the other day did not turn out all that perfect. This recipe actually contains the remaining portion of the graham crust that we made for our Brownie Pie. The extra graham crust can be stored in the freezer for 1 month. So next time you are making dessert to take to a summer party… make the brownie pie. Then make the compost cookies and keep them all to yourself. I actually froze some of these compost cookies in their ball shape and baked them from the freezer, they were just as good! You will absolutely not regret eating these calories.
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 tbsp sugar
3/4 tsp kosher salt
4 tbsp butter, melted
1/4 cup heavy cream
Toss together the graham crumbs, milk powder, sugar, and salt in a medium bowl. In a separate bowl, whisk together the butter and cream. Use a fork to mix this into the dry ingredients.
2 sticks unsalted butter at room temperature
1 cup granulated sugar
2/3 cup light brown sugar
2 tbsp glucose (can substitute 1 tbsp corn syrup)
1/2 tsp vanilla extract
1 1/3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
3/4 cup mini chocolate chips
1/2 cup mini butterscotch chips
1/4 recipe graham crust (85 g or 1/2 cup)
1/2 cup old fashioned rolled oats
2 1/2 tsp ground coffee
2 cups potato chips
1 cup mini pretzels
In a medium bowl, whisk together the flour baking powder, baking soda, and salt. Set this aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugars, and glucose. Cream together on medium-high for 3 minutes. Scrape down the sides of the bowl, add in the egg and vanilla. Beat for another 8 minutes.
Decrease speed to low and add in the flour mixture. Mix this just until combined, for less than 1 minute. Scrape down the sides of the bowl.
On low speed, mix in the chocolate chips, butter scotch chips, graham mixture, oats and coffee. Mix until just combined, less than 30 seconds. Add the potato chips and pretzels, mix for just 20 seconds more.
Use a 4 tbsp cookie scoop and portion the dough onto a parchment lined baking sheet. Flatten the balls of dough a little bit. Wrap with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 357 degrees. Arrange the chilled dough balls on parchment lined baking sheets, giving them plenty of space to expand. Bake for 18 minutes, rotating pans halfway through. The cookies should be just slightly brown around the edges when done.
Adapted from Momofuku Milk Bar.