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!