Monday, December 13, 2010
I've been wanting to make these cookies ever since I saw the originals on one of my favorite blogs, A Cup of Jo. They've been all the rage for awhile, as is their crack pie~ both from David Chang's Momofuku Milk Bar Bakery in NYC and the brilliant creation of Christina Tosi. Being that I'm a tad far from the Big Apple to just pick some up and it's too wickedly cold outside to do anything else productive, it was the perfect day to tackle making these.
I searched for a recipe that was closest to Momofuku's recipe as humanly possible. The original or one like it, was given by Ms. Tosi herself on the Regis and Kelly Show (here), but a lot of bakers commented that the cookies were flattening out while baking....Meh. I like my cookies with a little more body, so I adapted two promising recipes- one from Cookie Madness (here) and The Oatmeal Cookie Blog (here) to get the recipe that follows below.
The original Compost Cookie Recipe asks for corn syrup (left it out) and also graham cracker crumbs. I substituted panko crumbs and rice krispie cereal and the Oatmeal Cookie Guy threw in oatmeal and fritos... an interesting pick! But that's the beauty of this recipe; you can substitute whatever you're craving or have on hand. As a nod to my youth, I'm mixing in top ramen and also peanut butter-filled pretzels next time!
The end result was that the cookies held their form and we found out soon afterwards, these cookies are seriously addictive with their sweet and salty combo...Proceed with caution!
1 1/2 sticks butter
3/4 c. dark brown sugar
1/4 c. white sugar
2T. dry, used coffee grounds
1 T. vanilla
1 c. rolled oats
1 1/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
3/4 c. roughly crushed potato chips
1/4 c. panko crumbs
1/2 c. rice krispie cereal
1/2 c. butterscotch chips
1/2 c. chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter and sugar. In a small bowl, combine the egg and vanilla and whisk together until smooth. Add the combined we ingredients to the cream mixture until well incorporated.
Mix the oatmeal, flour, baking powder and baking soda. Using a sppon, lightly mix together until evenly distributed. Slowly pour the dry ingredients to the combined creamed mixture. Mix until evenly combined.
Next mix up your "snack" ingredients and fold gently with a rubber scraper. Chill dough in the refrigerater (the longer the better...I chilled mine for 3 hours but will chill overnight next time. It will help hold it's shape and prevent spreading while baking!).
Scoop out with a small ice cream scooper or scoop 2 tablespoons of dough and roll into a ball. Place dough balls about 2 inches apart on a Silpat mat or parchment paper-lined cookie sheets.
Bake at 350 degrees for 10-12 minutes or until golden brown. Remove the cookies sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
Posted by Dawn