Compost Cookies {for kids' cancer}

Sometimes you just need a good cookie.

I had the pleasure of eating at the glorious Momofuku restaurant when in New York this past January.  If you ever go to New York, Momofuku's noodle bar is the place to be.  However, perhaps not as well known to some is the somewhat "sweeter" side project - Momofuku's Milk Bar which features, I kid you not, the best cookies on the planet (or that I've tasted).  My favorite was the "Compost Cookie" which can be thought of as "everything but the kitchen sink" in a cookie.  In a good way. :)

These cookies are my attempt at recreating the compost cookies from the Milk Bar.  Although these follow the compost cookie concept - I still think the real Milk Bar version is way better, and who knows if I'll ever be able to match it.  Too bad I don't live in New York...I would be eating cookies all the time!  

I also have the honor of being a part of OXO company's blogger outreach program and was selected to participate in their annual "Bake a Difference" blogging challenge to support the Cookies for Kids' Cancer organization.  It is an awesome fundraising program through OXO that gives proceeds from their product sales to support research to develop new, improved treatments for pediatric cancer.  

For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products with this sticker at participating retailers.)

To help me "bake a difference", OXO sent me a package full of cookie making essential tools including: 

 3-piece cookie cutter set

Cookie Spatula

Cupcake icing knife

3-piece spatula set

6 piece measuring cup set

7 piece measuring cup set

Thank you OXO! :) 

Compost Cookies

Adapted from Christina Tosi’s Momofuku Milk Bar Cookbook

Recipe notes: I followed Averie’s recipe from Averie Cooks who followed Tosi’s recipe from the cookbook, however she made quite a few changes and from her recipe I also made changes so I have to admit this is a very loose interpretation of the Milk Bar compost cookie recipe.  However, the concept of the compost cookie should in essence be that whatever you have in your kitchen, you use. And that my friends, I followed to a T.  

Ingredients: 

1/2 cup butter, softened

1/2 cup granulated (white) sugar

1/3 cup light brown sugar, tightly packed

1/2 tablespoon maple syrup

1 large egg

1/4 teaspoon vanilla extract

1/2 cup + 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

1/4 cup butterscotch chips

1/4 cup crushed Chex cereal

2 heaping tablespoons old-fashioned rolled oats (half of her value of 1/3 cup)

1 ½ teaspoons ground coffee

1/2 cup tortilla chips (I would have used potato chips as the original calls for and I would suggest potato chips but again, I only used what I had on hand)

1/4 cup mini pretzel pieces

Directions: 

Combine the butter, sugars, maple syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes (it sounds long but that’s what they suggest!).

Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

Still on low speed, add the chocolate chips, butterscotch chips, oats, coffee, and mix until just incorporated, about 30 seconds. Add the chips and cereal (and any other add-ins) and mix on low speed until just incorporated, taking care not to over mix or break too many of the chips or cereal pieces.

Depending on how large you want the cookies, you could use a normal cookie scoop, tablespoon, or even ¼ cup or 1/3 cup to portion out the dough onto a parchment lined baking sheet. After portioning the dough, pat the top of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly.

Heat the oven to 375F.  Bake for 14-16 minutes (check them earlier if you are making smaller cookies.  You want these ever so slightly crispy but not over baked). The cookies will puff, crackle, and spread. Note that because of the high butter content in these cookies, they will be prone to burning around the edges; watch them closely.

Cool the cookies completely on the sheet pans before transferring to an airtight storage container.