When you hear the word compost, you would never associate that with cookies. However, the genius people at Momofuku decided to combine all your fave snack ingredients into one cookie. Ever since I was introduced to these compost cookies from Momofuku’s Milkbar, I was hooked. Momofuku also published its second book, Milkbar, that features all the popular baked good recipes you would find in the store. Since I was home in Philly for the holidays, my little sister wanted to make these, so I decided to put together a recipe tutorial along with photo snapshots of how to create these yummy goodness. It’s recommended to use glucose since light corn syrup is a lot sweeter and less dense. Since we didn’t have glucose handy, which you can find on Amazon, we went ahead and used light corn syrup.
Also my parents don’t have a Kitchen Aid mixer and it would be silly for me to bring mine from MD, so we made do with a handheld one. Using a paddle with the Kitchen Aid mixer will give you better results when ingredients together. Without further ado, recipe & tutorial below.
2 sticks of room temperature butter 1 cup granulated sugar
2/3 cup light brown sugar 2 tablespoons glucose or 1 tablespoon corn syrup
1 egg ½ teaspoon vanilla extract
1 1/3 cup flour ½ teaspoon baking powder
¼ teaspoon baking soda 1 teaspoon kosher salt
¾ cup mini chocolate chips ½ cup mini butterscotch chips
½ cup graham crust 1/3 cup rolled oats
2 ½ teaspoon coffee 2 cups potato chips
1 cup mini pretzels
Combine the butter (room temperature), sugars, and light syrup in a bowl 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. If butter begins to separate or turn into soup, put into fridge for 5 minutes and try again.
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. Scrape down the sides of the bowl with a spatula.
Place 1/3 cup of oatmeal into a ziploc bag and break apart the oats with a rolling pin, then combine into the bowl along with chocolate chips, butterscotch chips, graham crust, and ground coffee. Incorporate the ingredients on low speed, about 30 seconds.
Add the chips and pretzels, mashed gently and combine on low speed. Be careful not to over-mix.
Using 2 ¾-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.
When you are ready to bake, pre-heat the oven at 375 degrees
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.
Since we used light syrup instead of glucose, the cookies came out a little flatter, but they tastes just the same, which is an A in my book – yum! Hope you enjoyed this post and thanks for reading!