Monday, April 23, 2012

Milk Bar Mondays - Compost Cookies



I made homemade pie crust 2 days ago and it’s still sitting in the refrigerator.  What is wrong with me?  Normally I would make the crust and bake up the complete pie in the same day.  But now that I’m at home for this month I’ve barely been baking.  I’ve been running around doing all sorts of different things and I’m barely even at the house.  But things will quickly change when we move to Kentucky in the next couple weeks and all I’ll be doing is baking, working out, and watching baseball!


One thing I made sure to get in the kitchen and bake up are these Compost Cookies for Milk Bar Mondays.   These cookies are filled with all your extra sweet and salty pantry items, such as Chocolate Chips, Butterscotch Chips, Graham Cracker Crust, Oats, Ground Coffee, Pretzels, and Potato Chips.  Now you know why they’re called Compost Cookies.  Some people might call them Kitchen Sink Cookies – They have everything in them but the kitchen sink {I'm sure you heard that before}.  


This isn’t just a good cookie to use up all your extra pantry items.  It’s a down-right, delicious cookie!  When I made these cookies I actually had none of the special ingredients that the Momofuku Milk Bar Cookbook required.  I went out and bought everything.  And let me tell you, it was definitely worth it!  The crazy combination of flavors and the sweet and salty taste of these cookies, really made this a mouth-watering treat. 

Feel free to add different items that the recipe calls.  Use anything you have on hand!  Go crazy.  Have fun with it!


*Be sure to view some of the other girl’s Compost Cookie creations:
Audra from The Baker Chick
Cassie from Bake Your Day
Nicole from Sweet Peony
Jacqueline from The Dusty Baker
Meagan from Scarletta Bakes
Averie from Averie Cooks
Erin from Big Fat Baker

It was my week to host Milk Bar Mondays, so you can get the recipe below.  Enjoy!






Compost Cookies
For Printable Recipe, Click here!

Makes: About 15-20 Cookies

1 cup (2 sticks) Unsalted Butter, at Room Temperature
1 cup Sugar
2/3 cup Light Brown Sugar
2 tablespoons Glucose (Can be omitted if you are unable to find/purchase it)
1 Egg
½ teaspoon Pure Vanilla Extract
1 1/3 cups All Purpose Flour
½ teaspoon Baking Powder
¼ teaspoon Baking Soda
1 teaspoon Salt
¾ cup Mini Chocolate Chips
½ cup Butterscotch Chips (The recipe calls for mini, but I only could find normal-sized)
¼ recipe (1/2 cup) Graham Cracker Crust, Recipe Below
1/3 cup Old Fashioned Oats
2 ½ teaspoons Ground Coffee
2 cups Potato Chips (I used Salt and Vinegar Flavored Kettle Chips)
1 cup Mini Pretzels

Graham Cracker Crust (Full Recipe, 2 cups)
1 ½ cups Graham Cracker Crumbs
¼ cup Milk Powder
2 tablespoons Sugar
¾ teaspoon Salt
4 tablespoons (1/2 stick) Unsalted Butter, Melted and Cooled
¼ cup Heavy Cream

To make the graham cracker crust, stir together the graham cracker crumbs, milk powder, sugar, and salt.  Whisk together the melted butter and heavy cream, and add it to the graham cracker mixture.  Stir the mixture until the wet ingredients are fully incorporated and the mixture is moist enough to hold its shape.  If it is still too dry, add 1 more tablespoon of melted butter.  Be sure not to add too much butter, as you don’t want it super wet, just moist enough to form small clusters.  Set aside until needed to make the cookies.

To make the compost cookies, beat together the butter, sugar, brown sugar, and glucose in the bowl of a stand mixer until light and creamy, about 2 minutes.  Add the egg and vanilla and beat on medium-high speed for 7 minutes.

Reduce the speed to low, and with the mixer running, add the flour, baking powder, baking soda, and salt.  Beat until the ingredients are fully incorporated and the dough comes together; be careful not to over-mix the dough.  

Scrape down the sides of the bowl, and then add the chocolate chips, butterscotch chips, graham cracker crust, oats, and coffee.  Mix on low, just until the ingredients are incorporated.  Add the pretzels and potato chips and quickly mix on low speed until they have scattered throughout the dough.  Be sure not to mix too long because you don’t want to break up the pretzels and potato chips too much. 

Using an ice cream scoop, or a 1/3 cup measuring cup, scoop rounds of dough onto a baking sheet lined with parchment paper or a silicone mat.  Pat down the dough until the round tops becomes flat.  Don’t worry about placing the cookies to close together, you will move them and space them apart after they chill.  Cover the baking sheet in plastic wrap and place in the refrigerator to chill for 1 hour.  If you in a rush (like I normally am), you can place the baking sheet in the freezer for 30 minutes. Don’t skip this step of chilling the dough because the cookies will not bake properly. 

When the cookies have chilled, preheat the oven to 375 degrees.  Line 2-3 more baking sheets with parchment paper or silicone mats.  Remove the cookies from the refrigerator, or freezer, and transfer them to the prepared baking sheets, being sure to space them at least 4-inches apart. 

Bake the cookies until they have spread and turned a light-golden brown, about 17-20 minutes.  Allow the cookies to cool completely on the baking sheets.  Enjoy immediately, or transfer to a sealed container to enjoy later.  These last up to 5 days in a sealed container. 

20 comments:

  1. These might be my favorite thing so far, but yet, I say that after every one. Love these, Krissy, great choice! 

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  2. Oh, hello, BEST COOKIES EVER. These Milk Bar Mondays posts make my life happier. ;)

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  3. Intriguing! You've peaked my curiosity with these!

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  4. Yours look perfect! I didn't buy everything in them but used the proportions and as many ingredients as I could find and they were CRAZY good. Crack cookies, in fact. Awesome pick.

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  5. I'm so glad you chose these cookies! They're so good!!! I kept going back for more :)

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  6. Krissy they look absolutely delish...gorgeous pics! And great choice!

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  7. I went out and bought everything too! I thought it was totally worth it. I am so glad you picked these, I had been wanting to try them. I can't wait to make them again with the compost idea in mind and just use what I have. Great pick!!

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  8. coffee... good!
    butter scotch... good!
    chocolate chips... good!
    pretzels... good!
    oats... good!
    graham crackers... good!
    why wouldnt the cookies be really really reallllyyy good?!

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  9. Your cookies look amazing Krissy! Weren't those specks of coffee just perfect? Thanks for choosing my new favorite cookie!

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  10. This name is perfect for these cookies! I don't see how you can go wrong!

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  11. Seriously?  Graham cracker crust in the cookie?!  These are insane.  I love how versatile these are!

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  12. I love, love, love cookies with tons of mix ins!  I would SO use Salt and Vinegar Chips too!

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  13. These look so mouthwatering! Love all the ingredients you used, Krissy.

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  14. This is the one and only recipe I have tried from the MilkBar cookbook. I love it to death. Each time I mix up the ingredients with pretzels, potato chips, sweet treats or all together. It is one fantastic cookie. Yours look perfect!

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  15. These may be my favorite thing ive seen from you!

    http://goo.gl/Qwd2a

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  16. I can't believe you managed to have NONE of those ingredients, that's impressive in itself :) These sound amazing!

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  17. This name is not pretty enough for such beautiful cookies! :) 

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  18. Lovely cookies, they look so delicious!

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Thank you for reading Krissy's Creations! I put much love and hard work into every post I create for you. If you enjoyed it, please leave a comment :). Know that I read every comment and appreciate them GREATLY!

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