Compost Cookies

From O, The Oprah Magazine
Compost cookies always turn out great in my mother's kitchen because she infamously has a hodgepodge of mix-ins, none in great enough quantity to make an actual single-flavored cookie on its own. My brother-in-law calls them "garbage cookies"; others call them "kitchen sink cookies." Call them what you want and make them as we make them at Milk Bar or add your own favorite snacks to the cookie base in place of ours.

By Christina Rosi

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
compost cookies

Momofuku Milk Bar

Yields: 15 to 20 cookies

Oven Temp: 375

Ingredients
    U.S.         Metric     Conversion chart

    16 tablespoon(s) (225 grams, or 2 sticks) butter, at room temperature
    1 cup(s) (200 grams) granulated sugar
    2/3 cup(s) (or 150 grams; tightly packed) light brown sugar
    2 tablespoon(s) (50 grams) glucose
    1 egg
    1/2 teaspoon(s) (2 grams) vanilla extract
    1 1/3 cup(s) (225 grams) flour
    1/2 teaspoon(s) (2 grams) baking powder
    1/4 teaspoon(s) (1 1/2 grams) baking soda
    1 teaspoon(s) (4 grams) kosher salt
    3/4 cup(s) (150 grams) mini chocolate chips
    1/2 cup(s) (100 grams) mini butterscotch chips
    1/4 (85 grams or 1/2 cup; see recipe below) recipe Graham Crust
    1/3 cup(s) (40 grams) old-fashioned rolled oats
    2 1/2 teaspoon(s) (5 grams) ground coffee
    2 cup(s) (50 grams) potato chips
    1 cup(s) (50 grams) mini pretzels

Graham Crust

    1 1/2 cup(s) (190 grams) graham cracker crumbs
    1/4 cup(s) (20 grams) milk powder
    2 tablespoon(s) (25 grams) sugar
    3/4 teaspoon(s) (3 grams) kosher salt
    4 tablespoon(s) (55 grams, or 1/2 stick) butter, melted, or as needed
    1/4 cup(s) (55 grams) heavy cream

Directions

    Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
    Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
    Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee, and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels, and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips. (You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.)
    Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature — they will not bake properly.
    Heat the oven to 375 degrees F.
    Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
    Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

    Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
    To make the Graham Crust: Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
    Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 grams (1 to 1 1/2 tablespoons) butter and mix it in.
    Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.