Compost Cookies (aka Pregnancy Craving Cookies)

These are fun cookies. Created by a woman who eats pie for breakfast and ice cream for dinner, these cookies are from Momofuku Milk Bar, a concept that could only work in New York, I think. I haven't had the pleasure of trying the cookies from the actual bakery yet (too much food, too little time), but considering two of my friends individually sent me this recipe, I knew I had to give it a try.

My friend is expecting a little Sprout in July and a few of us decided to throw her a surprise "un-baby shower" (i.e., a party in her honor but without cheesy games that make some moms-to-be uncomfortable), and since these cookies are loaded with, well, junk, I decided to rename them Pregnancy Craving Cookies for the occasion. :)

These are so versatile; you could really add just about anything. I tried to keep it as close to the original as possible (which is apparently potato chips, pretzels, coffee grounds, chocolate chips, oats, and butterscotch chips), but other fun options include Fritos, raisins, Raisinettes, Cocoa Krispies, coconut, peanut butter chips, goldfish, Ritz...

Be sure you allow the dough to cool in the fridge for at least an hour before baking. (Reading the recipe all the way through before starting is always a good thing to do so you can be prepared!) If you like these, you might also like Martha's Cowboy Cookies.

Compost Cookies (from Momofuku Milk Bar, NYC)
1 c. butter, room temperature
1 c. sugar
3/4 c. light brown sugar
1 T. light corn syrup
1 t. vanilla extract
2 large eggs
1 3/4 c. flour
2 t. baking powder
1 t. baking soda
2 t. salt (I used about 1.5 t.)
1 1/2 c. your favorite baking ingredients! (I used chocolate chips and butterscotch chips)
1 1/2 c. your favorite snack foods! (I used ridged potato chips and pretzel sticks, broken into pieces)

In a stand mixer with the paddle attachment, cream butter, sugars, and corn syrup on medium high for 2–3 minutes until fluffy and pale yellow.

On a lower speed, add eggs and vanilla. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time, the sugar will fully dissolve, the mixture will become an almost pale white color, and the creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45–60 seconds just until the dough comes together and there are no streaks of dry ingredients. Do not overmix the dough.

On low speed, add in your favorite baking ingredients and mix for 30–45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, mixing again on low speed until they are just incorporated. (You may need to mix these in by hand a little bit!)

(If junk food in cookies is wrong, I don't want to be right.)

Using an ice cream scoop, portion cookie dough onto a parchment or wax paper lined cookie sheet. (You will not bake on this parchment. It's for refrigerating the dough only; hence, I just used cheap wax paper.)

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. DO NOT BAKE your cookies from room temperature or they will not hold their shape.

After the hour is up, preheat oven to 400 degrees F. Arrange your chilled cookie dough balls on a parchment or Silpat-lined sheetpan a minimum of 4" apart in any direction. Bake 9–11 minutes (I needed the full 11) or until browned on the edges and just beginning to brown towards the center. While in the oven, the cookies will puff, crackle, and spread. Cool the cookies on the cookie sheet for several minutes before transferring to a cooling rack to cool completely. Store in an airtight container or tin.

And this photo I shall call parchment (left) vs. Silpat (right). On a Silpat, the cookies kept their shape... just sayin'. I will always prefer the Silpat!!!

Happy Un-Shower!