Compost cookies!

We’ve been wanting to try our hand at these cookies, made famous by Momofuku Milk Bar, for a while and yesterday’s eccentric weather provided the perfect opportunity to experiment in the kitchen! Plus, an added bonus is that I got to clean out some of my pantry (a minuscule percentage, but still) before my move.

Compost cookies are like everything bagels – anything goes and they are the perfect combination of sweet & salty. Be warned: these are incredibly buttery and addictive.

You’ll need (makes about two dozen):

• 1 1/2 cups salty snacks ( we used pecans, almonds, pretzel sticks, potato chips)
• 1 1/2 cups sweet snacks (we used marshmallows, dark baking chocolate, chocolate nibs, junior mints, butterscotch pieces, dissecated coconut)
• 250g of butter (1 UK pack or 1 cup or 2 US sticks; at room temperature)
• 1 cup of sugar
• 3/4 cup brown sugar
• 1 tablespoon golden syrup
• 1 tsp vanilla
• 2 tsp salt (fleur de sel)
• 1 tsp baking soda
• 2 tsps baking powder
• 1 3/4 cups flour (we used organic wholemeal, I prefer its nuttier taste)

1. First, prep all of the ‘fillers’ – chop all of the nuts and dry ingredients, as well as chocolate pieces. I wouldn’t do it too finely, just to the extent that you normally would for say,  chocolate chip cookies.

2. Using a mixer (at medium-high speed), cream butter and sugars + golden syrup until fluffy and warm yellow like fresh buttermilk.

3. Switch to a lower speed and add eggs, one at a time. Add vanilla and mix to combine.

4. Now, increase speed again and mix for approximately 10 minutes until all of the sugar dissolves and the mixture gets fluffy and smooth like icing.

5. Slow it down again, and gradually add in flour, baking soda, salt and baking powder. Mix carefully to combine without getting this all over yourself (or your friends. or your friend’s kitchen).  Scrape down sides of the bowl with a rubber spatula.

6. After that’s done, carefully fold in the sweet and salty mixes.

7. Wrap and refridgerate dough for at least an hour, longer is better.

8. Preheat oven to 400F (about 200C).

9. Scoop out  the cookie dough with a tablespoon (or ice cream scoop or melon baller, whatever is handy) and drop onto a parchment lined baking sheet. Leave plenty of side room and space inbetween the cookies as they will expand right before your eyes.

10. These will brown quickly! So keep and eye on them, just as they start to get golden-brown along the edges, and take them out after 7-9 minutes, depending on your oven. Don’t move them until they cool – I know, it’ll be hard – because they are very gooey and buttery.

Each batch came out a little differently, which was part of the fun. While I loved our addition of junior mints, it was imperative to scoop them into the middle of the cookie, because if they were on the sides, they inevitably ‘bubbled out’ and crisped and caramelized. Not that I mind minty sugar sheets. So delicious.

How much fun would these be with kids! I am definitely making them with my cousins. The only thing they won’t like is the waiting time!