When I lived in New York (for college), my most favorite bakery in the world was Milk Bar (by Momofuku). They have the BEST cookies. and ice cream. and pie. and cake. It’s all so so so good.
Lucky for me, the pastry chef there released a cookbook. Since I am doing a cookie project and all, including one of the cookies from the book was a must. Thus, I have made my own version of the Compost Cookie. The great thing about these cookies is you can pretty much put in whatever you want. The version in the book uses potato chips, pretzels, chocolate chips, and butterscotch chips. Since I don’t love butterscotch or potato chips, I used toffee chips, pretzels & white chocolate chips. The cookies tasted just as good as I remembered.
They were also not as intimidating or hard to make as I imagined they would be, so I suggest everyone make them. Now.
- 1/2 c butter
- 1/2 c sugar
- 1/3 c brown sugar
- 1/2 tbsp honey
- 1 egg
- 1/2 tsp vanilla
- 3/4 c flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 c chocolate chips
- 1/4 c toffee chips
- 1/4 c white chocolate chips
- 1/4 c oats
- 1 1/4 tsp ground coffee
- 1/4 c granola
- 1/2 c mini or thin pretzels
- Mix the sugar, butter and honey together on medium-high for 2-3 minutes.
- Add the egg and vanilla and mix on high for 7-8 minutes.
- Add the flour, baking powder, baking soda and salt and mix on low until it just comes together (no longer than 1 minute).
- Mix in the chocolate chips, toffee chips, white chocolate chips, oats, & coffee on low.
- Add the pretzels and granola until just incorporated (you don't want to mash them up too much).
- Scoop out your dough onto a silpat lined baking sheet and space the cookies at least 4 inches apart. Flatten the cookies, and then cover them with plastic wrap.
- Refrigerate for at least an hour.
- Preheat oven to 375 degrees.
- Bake for 8-10 minutes until browned on the edges and yellow in the center.
- Cool the cookies.