I debated writing about another “sweet” recipe today. We certainly have had a few good ones recently, like the Malted Milk Ball Cupcakes, which were quickly followed by the Malted Milk Ball Cookies, but we’ve also had some great vegetable and otherwise savory recipes recently too (see the amazingly easy but uber-delicious broccoli for example). So I decided, what the heck, right? I’m not going anywhere. You’re not going anywhere. There’s plenty of time for vegetables.
Kris asked yesterday what other cookies made the platter for the donation I baked up for a recent fundraiser. In addition to the Malted Milk Ball Cookies, I also made my favorite Cinnamon-Nut Spice Cookies, Mexican Wedding Cakes and Compost Cookies.
Compost Cookies. They’re a funny little cookie. Made famous as the brainchild of Momofuku‘s pastry chef Christina Tosi, their list of ingredients is just as unique as the name of the cookie. Pretzel pieces, chocolate, oats, coffee grinds, potato chips … it’s enough to make you wrinkle up your nose and turn tail. They sell the cookies for $1.75 each and they’ve been getting mixed reviews so far (see here, here, here and oh here too!).
I’ve seen the cookies mentioned in a few food magazines recently, but haven’t seen the original recipe yet. I did, however, find a semi-copycat version from the Oatmeal CookieBlog, and that’s the recipe I made. From what I’ve heard and seen, the original is a thinner version, and this version has a few swap-outs that may change the overall taste in comparison. I haven’t had the original, so can’t tell you if it’s better, or if this one is.
So was the cookie a hit? At first bite, it’s not an OMG. But then you get a bite of a piece of salty pretzel, or maybe even a Frito, and you’re thinking, “wait a minute, this isn’t half bad.” I think this is one of those cookie recipes to make once, enjoy and cross off your list. Next!
Recipe courtesy of Oatmeal CookieBlog
1 1/2 sticks butter
3/4 cup dark brown sugar
1/4 cup white sugar
2 tablespoons dry, used coffee grounds (I used instant Espresso)
1 tablespoon vanilla
|1 cup oatmeal
1 cup flour
3/4 cup roughly crushed potato chips
1/2 cup roughly crushed pretzels
1/2 cup roughly crushed Fritos
1/2 cup peanut butter chips
1/2 cup chocolate chips
1 teaspoon baking soda
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls–about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.