Wednesday, 17 October 2012

Compost Cookies

Have you heard?
They sometimes call them Kitchen Sink cookies, or Garbage cookies.
I call them Compost cookies.

No, they do not have actual garbage or compost in them!
It means we just throw in whatever we like in the cookie.
It starts off as a plain chocolate chip cookie and you get creative and add what you want.
Me?  Pretzels is a must (the salt makes it yum), and whatever I have on hand.
I always use semi-sweet chocolate chips, regular size.

I was checking out the baking section at the library (641.815 section) and I came across this book by Christine Tosi from New York City.  She is amazing. 
The book?  Momofuku Milk Bar.

The recipes?  Creative, and Very Different! 

Compost cookies were the cookies I thought I start off with.

*The recipe calls for you making your own graham cracker crust, I just used store-bought graham cracker crumbs.
*The recipe also calls for glucose.  For this I went on-line and found that corn syrup can be the used as a substitute and this is what I did.

Compost Cookies
(slightly adapted from the recipe)

1 cup (2-sticks) butter, room temperature
1 cup granulated sugar
2/3 cup light-brown sugar, lightly packed
2 Tbsps corn syrup*
1 egg
1/2 tsp pure vanilla extract
1  1/3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup chocolate chips (I used semi-sweet)
3/4 cup butterscotch chips
1/2 cup graham cracker crumbs*
1/3 cup old-fashioned rolled oats
2  1/2 tsps ground coffee
2 cups potato-chips (I used Mrs. Vickies, broke into 1/4's)
1 cup mini-pretzels
2 handfuls mini-marshmallows (I added this, the recipe did not call for this ingredient)

* With the paddle-attachment on medium-high, mix the butter, sugars, and corn syrup in the bowl for approx. 3-minutes.  (Remember to scrape down the sides of the bowl, after each entry of ingredients).
*Add the egg and vanilla.  Beat for approx. 8-minutes.
*Reduce the speed to low and add the flour, baking powder and baking soda; mix until combined.
(Not long, not more than a minute).  /   (Scrape down the sides of the bowl).
*Using the low-speed add the chocolate chips, butterscotch chips, graham cracker crumbs, oats and coffee and mix Just Until Incorporated.  Do Not Over-Mix.
*Add the potato-chips and pretzels, still on low-speed mix until Just Combined; approx. 30-seconds.

*Using a 2  3/4-ounce ice-cream-scoop or a 1/3 cup measure (I used a Tbsp) drop the dough onto a baking sheet/pan lined with either parchment-paper or using Sil-Pat.  (I use the Sil-Pat).
(Make sure you leave 3 or 4-inches apart for each cookie, they spread).
*Pat the tops of the cookies dough flat.
*Wrap the cookie sheet/pan tightly in plastic-wrap and refrigerate for at least an hour
(up to 1-week)
(Do Not bake cookies, from room-temperature).

*Heat oven to 375F.
*Remove cookie sheet/pan from fridge and bake for 18-minutes or until they are
faintly-browned on the edges and yellow in the middle. 
(Watch your time carefully, each oven is a bit different and these are guidelines, and give them an extra minute if that is the case).
(The cookies will puff, crackle and spread).

*Cool the cookies completely on the cookie sheet/pan before transferring to an air-tight container or plate.

*At room-temperature, cookies will keep fresh for up to 5-days.
*In the freezer, they will keep for up to 1-month.
(Mine were gone the same day.  They were yummy).


***Please Note: I use Salted Butter therefore I omit the salt requested in recipes.
You should do what you feel is best.

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