Compost Cookies
From luisascatering 13 years ago
- 15 to make
- Serves 12
My friend Dawn shares a baking blog with me. Here is her latest post! "I've been wanting to make these cookies ever since I saw the originals on one of my favorite blogs, A Cup of Jo. They've been all the rage for awhile, as is their crack pie~ both from David Chang's Momofuku Milk Bar Bakery in NYC and the brilliant creation of Christina Tosi. Read more Being that I'm a tad far from the Big Apple to just pick some up and it's too wickedly cold outside to do anything else productive, it was the perfect day to tackle making these. I searched for a recipe that was closest to Momofuku's recipe as humanly possible. The original, or one like it, was given by Ms. Tosi herself on the Regis and Kelly Show but a lot of bakers commented that the cookies were flattening out while baking....Meh. I like my cookies with a little more body, so I adapted two promising recipes- one from Cookie Madness and The Oatmeal Cookie Blog (here) to get the recipe that follows below. The original Compost Cookie Recipe asks for corn syrup (left it out) and also graham cracker crumbs. I substituted panko crumbs and rice krispie cereal and the Oatmeal Cookie Guy threw in oatmeal and fritos... an interesting pick! But that's the beauty of this recipe; you can substitute whatever you're craving or have on hand. As a nod to my youth, I'm mixing in top ramen and also peanut butter-filled pretzels next time! The end result was that the cookies held their form and we found out soon afterwards, these cookies are seriously addictive with their sweet and salty combo...Proceed with caution!" See less
Ingredients
- 1 1/2 sticks butter shopping list
- 3/4 c. dark brown sugar shopping list
- 1/4 c. white sugar shopping list
- 2T. dry, used coffee grounds shopping list
- 1 egg shopping list
- 1 T. vanilla shopping list
- 1 c. rolled oats shopping list
- 1 1/4 c. flour shopping list
- 1 t. baking powder shopping list
- 1/2 t. baking soda shopping list
- 1/2 t. kosher salt shopping list
- 3/4 c. roughly crushed potato chips shopping list
- 1/4 c. panko crumbs shopping list
- 1/2 c. rice krispie cereal shopping list
- 1/2 c. butterscotch chips shopping list
- 1/2 c. chocolate chips shopping list
How to make it
- Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter and sugar. In a small bowl, combine the egg and vanilla and whisk together until smooth. Add the combined we ingredients to the cream mixture until well incorporated.
- Mix the oatmeal, flour, baking powder and baking soda. Using a sppon, lightly mix together until evenly distributed. Slowly pour the dry ingredients to the combined creamed mixture. Mix until evenly combined.
- Next mix up your "snack" ingredients and fold gently with a rubber scraper See Photo. Chill dough in the refrigerater (the longer the better...I chilled mine for 3 hours but will chill overnight next time. It will help hold it's shape and prevent spreading while baking!).
- Scoop out with a small ice cream scooper or scoop 2 tablespoons of dough and roll into a ball. Place dough balls about 2 inches apart on a Silpat mat or parchment paper-lined cookie sheets. See Photo
- Bake at 350 degrees for 10-12 minutes or until golden brown. Remove the cookies sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
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