compost cookies

These are a worthy entry into the broad category of cookies with a hodge podge of add-ins sometimes called “kitchen sink cookies” or “garbage cookies.” The add-ins are flexible and can be adjusted to suit your tastes. These cookies need to chill at least an hour before baking, so plan ahead. I prefer to chill them overnight. These are big cookies, more along the lines of the size of cookies you often find at bakeries than those that usually come out of home ovens. Be sure to give them plenty of room to spread in the oven–only 6 cookies fit on a half sheet pan. These make amazing ice cream sandwiches.

Compost Cookies from Momofuku Milk Bar

(1 1/3 cups) all-purpose flour

baking powder

baking soda

salt

(1 cup, 2 sticks) unsalted butter

(1 cup) sugar

(2 tablespoons) glucose or corn syrup

vanilla extract

(3/4 cup) mini semisweet chocolate chips

(1/2 cup) butterscotch chips

(1/2 cup) graham crust, see below

(1/3 cup) old fashioned rolled oats

(2 1/2 teaspoons) ground coffee

(about 2 cups) sturdy potato chips,

(about 1 cup) mini pretzels

(a heaping 1/3 cup) graham cracker crumbs

(1 tablespoon) nonfat dry milk powder

(1 1/2 teaspoons) sugar

(1 tablespoon) unsalted butter, melted

(1 tablespoon) heavy cream

Make the graham crust. Add the graham cracker...

Make the graham crust. Add the graham cracker crumbs, milk powder, sugar, and salt to a small mixing bowl and whisk to combine.

In a separate bowl, whisk together the butter...

In a separate bowl, whisk together the butter and heavy cream. Add the dry ingredients and mix all of the ingredients together with your hands until the bits hold together in small clusters when you squeeze them.

Make the cookie dough. In a medium mixing...

Make the cookie dough. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars and glucose or corn syrup and beat on medium-high speed for about 3 minutes. Scrape down the sides of the bowl, add the vanilla extract and egg, and mix on medium-high speed for another 8 minutes. The mixture should look pale and fluffy.

Turn the mixer to the lowest speed and...

Turn the mixer to the lowest speed and slowly add the flour mixture. Mix just until combined, no more than a minute. Be careful not to overmix or the cookies will be tough.

Scrape down the sides and bowl of the...

Scrape down the sides and bowl of the mixer. Add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix on low speed until just incorporated. Add the potato chips and pretzels and mix again on low speed for about 30 seconds. Don’t worry if there are large pieces of potato chip or pretzel in the dough–these cookies can handle that.

Line a baking sheet with parchment paper, and...

Line a baking sheet with parchment paper, and clear a space for it in the refrigerator. With a 2 3/4-ounce ice cream scoop or a 1/3 cup measure, portion the dough onto the parchment-lined sheet pan. The dough mounds can be right next to each other–you’ll spread them out onto different sheet pans before baking. Gently flatten the rounded tops of the dough with your hand. Wrap with plastic wrap and refrigerate for at least an hour or overnight (don’t bake them unchilled, they’ll spread like mad).

Preheat oven to 375°F. Line a few sheet...

Preheat oven to 375°F. Line a few sheet pans with parchment paper. Place the chilled dough portions a good 4 inches apart on the parchment-lined sheet pans to allow for spreading. (Don’t attempt to crowd more cookies onto the pan–I could only fit 6 on a standard half sheet pan.)

Bake until the cookies are browned on the...

Bake until the cookies are browned on the edges but still yellow in the middle, about 18 minutes.

Allow the cookies to cool completely on the...

Allow the cookies to cool completely on the sheet pans before attempting to transfer them to a plate or container.

They’ll keep in an airtight container at room...

They’ll keep in an airtight container at room temperature for about 5 days.

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When we started testing these Kitchen Sink Cookies (everything but the….) we just kept saying more chocolate chips, more pretzels, more potato chips, more toffee! We packed these cookies full of sweet and salty fillings until they couldn&#039;t possibly hold any more. And then we added a few more chocolate chips.

Kitchen Sink Cookies

All-Purpose Flour ((250 grams))

Baking Soda

Kosher Salt

Unsalted Butter, softened to room temperature ((1 cup))

Light Brown Sugar, packed ((150 grams))

White Sugar ((100 grams))

Pure Vanilla Extract

Semi-Sweet Chocolate Chips

Toffee Bits ((like Heath Bits o’ Brickle English Toffee Bits))

Potato Chips ((like Ruffles))

Pretzels

Flaky Sea Salt,

Preheat oven to 350°F / 177°C.

Line two baking sheets with parchment paper or a baking mat like Silpat. (These will make it easiest to remove the cookies from the pan after baking.)

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle or using a hand mixer, beat together butter and both sugars until light and fluffy.

Add egg and vanilla extract and mix on low, scraping down the bowl as needed.

Add dry ingredients to mixer and mix on low just until everything is combined.

Stir in chocolate chips, toffee bits, potato chips, and pretzels.

Roll cookie dough into golf ball-sized balls. (Roll them extra toppings if you would like.) Spread cookie dough out on prepared pans, leaving about 6 inches between them.

Bake cookies until edges are crisp and centers are still soft, 10-12 minutes.

When you remove the cookies from the oven firmly tap the baking sheets on the kitchen counter to deflate them (this will make the centers soft). Sprinkle the cookies lightly with flaky sea salt (if using).

Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.

Store in an airtight container at room temperature for up to 1 week.

Simply put, this is a really delicious cookie with a lot of stuff in it. Adapted from Milk Bar’s famous recipe, this cookie has an abundance of sweet, salty, and crunchy ingredients. This rendition of the recipe has peanut-ty flavor with honey-roasted peanuts and peanut butter morsels in the mix. It also has semisweet chips, oats, crushed graham crackers, and ground coffee. A small amount of plain yellow cornmeal bumps up the texture of the cookie dough. If you don’t have any on hand, you can still make this recipe. Swap in 1/3 cup of all-purpose flour for the cornmeal.Be careful not to overbake these cookies. The cookies are done when the edges are brown and the center is just set and still soft and pale. 13 minutes was just right for my oven, but since ovens vary, I urge you to keep an eye on the cookies as they bake.

Compost Cookies

all-purpose flour

cornmeal (stone ground)

fine grain sea salt

peanuts

broken pretzel sticks (or tiny twists or a combination of the two)

graham crackers (about 8 squares)

chocolate chips

peanut butter morsels (such as Reese’s)

quick cooking oats

coffee grounds

unsalted butter (at room temperature)

sugar

light brown sugar (firmly packed)

egg (at room temperature)

In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl combine the peanuts, pretzels, graham crackers, peanut butter chips, oats, and coffee grounds. Stir to combine.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter, sugar, and brown sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract. Beat again until well combined.

Add the flour mixture to the creamed butter mixture and beat until just combined on low speed. Scrape down the bowl as needed and beat again briefly.

Pour in the mixture of add-ins and stir together on low speed until they are all well dispersed throughout the dough, about 15 seconds. Scrape down the bowl with a large rubber spatula to make sure there are no hidden pockets of plain batter. If you find some, incorporate them using a large rubber spatula.

Line large cookie sheets with parchment paper (avoid using dark-coated cookie sheets; light aluminum works best here). Scoop dough by the level 1/4 cup measures and place them on the cookie sheets, well-spaced because these cookies spread. Top with additional chips, nuts, and pretzels, if desired. Chill the dough on the sheets in the refrigerator for 30 minutes.

Preheat the oven to 375 F.

Bake the cookies for 13-15 minutes, or until the edges are browned and the centers are just set yet still soft. The centers will look underbaked. Let the cookies stay on the pans until they are firm enough to transfer, 5-7 minutes. If cookies aren’t perfectly round when they come out of the oven, use a butter knife to gently push the edges into shape while they are still hot. Transfer the cookies to wire racks to cool completely.

Store cookies airtight for up to 5 days. To freeze cookies, store double bagged freezer bags with the air removed for up to 2 months.

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