I absolutely adore Momofuko Milk Bar’s compost cookies. The combination of sweet and savory hits just the right mark and they tend to under bake the cookies just a smidgen, which totally reminds of the salmonella cookies you got in grade school (and don’t tell you don’t remember or didn’t love those giant half baked chocolate chip cookies.)
This is my second attempt at my own version of compost cookies, the first version turned out, well. . . it just didn’t turn out as I hoped. They were nice and soft out of the oven, but as soon as they cooled, they were hard as rocks.
For this round, I’ve perfected the chewy cookie base and even after a few days they continued to stay soft.
Truly though, the best part about compost cookies is being able to use up half-full bags of chocolate chips, M&M’s, candies, pretzels or potato chips that you have lying around. Anything works and the combinations are endless.
I personally love to use pretzel M&M’s (knocks two items out at once), kettle chips (for that extra crunch), chocolate chips, butterscotch chips, pecans and to mellow the sweetness out a little cacao nibs. This combination also makes your home smell like a candy factory once the cookies start baking. They end becoming almost impossible to resist.
Recipe:2 1/2 cups all purpose flour 1/2 cup quick cooking oats 1 teaspoon baking powder 1 teaspoon salt 10 tablespoons unsalted butter, room temperature 1 1/4 cups dark brown sugar 3/4 cups granulated white sugar 3 large eggs, room temperature 1 teaspoon vanilla extract 1/2 cup pretzel M&M’s 1/2 cup crushed kettle cooked potato chips 1/2 cup semi-sweet or bitter-sweet chocolate chips 1/2 cup butterscotch chips 1/2 cup toasted pecans 1/4 cup cacao nibs
Preheat your oven to 350 degrees F.
In a medium bowl whisk together all the dry ingredients and set aside. In a small bowl combine all the mix-ins for the cookies and also set aside.
In a stand mixer fitted with the paddle attachment or using a hand mixer, mix the butter and sugars until light and creamy about 2 minutes. Add the eggs, one at a time until well combined. Mix in the vanilla extract and then in pour in half the dry ingredients. Mix until combined, then add the remaining dry ingredients – careful to not over-mix. Add the mix-ins to the cookie dough and stir until evenly distributed. You may want to use a spoon at the end for this.
On a parchment or silicone lined baking sheet spoon about 1/4 cup of dough out and bake for 13-15 minutes until the edges just begin to brown. Let sit for 2 minutes before removing to a cooling rack.
Continue with remaining dough, making sure to alternate and rotate the trays halfway through the baking time if you plan on using more than one.
Store the cookies in an airtight container for up to one week.