The other day at the library I overheard a tutor teaching a young boy how to identify the ‘main idea’ in an article that he was reading. Young Boy seemed smart. I think he got it.
So if Young Boy was reading SB today he would have no trouble telling you that the main idea of today’s post is cookies.
Baking cookies. Swapping cookies. Eating cookies.
Cookies. Cookies. Cookies. Cookies. Cookies.
Starting with some spectacular Momofuku Compost Cookies.
Since we have so much cookieness to discuss today, I’ll keep the talking to a minimum. But I did want to tell you about this book. Momofuku Milk Bar. I’m obsessed with it.
I just adore the unconventional, science + culinary arts approach that is Momofuku.
So when I signed up for the 1st Annual Great Food Blogger Cookie Swap, I knew that I needed to get my Momofuku on with these Compost Cookies.
There are a lot of ingredients that go in to Compost Cookies, hence the name. But the final product is a revelation.
Graham crackers. Check.
Milk powder. Check.
Mini chocolate chips. Check.
Potato chips. Check.
Instant espresso powder. Check.
Drool coursing down your chin. Check. Check.
I made some modifications to the original recipe.
I omitted the glucose because I didn’t have access to it. I chopped full-sized butterscotch chips because I couldn’t find mini ones.
You can feel good about making some modifications as you need to.
But I hope you’ll take a moment to make these cookies.
And I’d like to show you what I received from three more new friends:
First, I received these Chocolate Sandwich Cookies with Candy Cane Cream from Meghan of Stir And Scribble.
Let me just tell you that Meghan knows her way around a Sandwich Cookie – absolutely amazing. Be sure to check out her blog.
Next, I received a tin of these gorgeous Cardamom Butter Cookies from Maggie of Kitchie Coo. Three things happen when you eat these cookies:
1. The cookie melts in your mouth.
2. Your mouth melts into an enormous smile.
3. You melt to the floor in a puddle of Cardamom Happiness.
You really need to peep Maggie’s recipe for these gems.
And later that same day, my mind was blown again by Gerry of Foodness Gracious.
Really, Gerry, you’re killing me with bullets of deliciousness via these amazing Pecan Butter Balls. I’m still recovering.
So, my friends, did you get the main idea of this post?
Did it have something to do with cookies?
Are you adrift on a sea of Cookiness, lying on a Cookie Inner Tube, watching pods of CookieDolphins gracefully jumping in the distance?
There’s Diddy’s yacht, The Cookie, sailing up to you. The butler, Sir Cookie, lowers the rope ladder, you climb aboard and Diddy approaches with a silver tray full of… brownies.
Apparently Diddy didn’t get the memo. But you did.
Make a cookie, share a cookie, eat a cookie, make a new friend today.
Happy Cookie Day!
adapted from Momofuku Milk Bar
For the cookies:
16 tbsp. unsalted butter, softened
1 c. white sugar, granulated
2/3 c. dark brown sugar, tightly packed
1 large egg
1 1/3 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
3/4 c. mini chocolate chips
1/2 c. butterscotch chips, roughly chopped
1/2 c. rolled oats
2 1/2 tsp. instant espresso powder
2 c. potato chips
1 c. mini pretzels
For the graham crust:
1 1/2 c. graham cracker crumbs
1/4 c. instant dried milk
2 tbsp. white sugar, granulated
3/4 tsp. salt
4 tbsp. unsalted butter, melted
1/4 c. heavy cream
To prepare the graham crust, toss the graham cracker crumbs, dried milk, sugar and salt in a medium bowl. Pour in the cream and butter and continue to stir. The finished mixture should be the consistency of loose sand that will hold its shape when compacted in your hand. Please note that the cookie recipe calls for one quarter of the graham crust recipe. I found that this graham crust recipe produces approximately 2 1/2 cups of graham crust, so you should use 1/2 cup + 2 tablespoons for the cookies. You can use the remaining crust mixture in another recipe – it’s sweet, crunchy, versatile and delicious.
Once you’ve produced and set aside the graham crust, begin preparing the cookies by creaming the butter and sugars in a large bowl. Add the egg and continue to beat. Mix in the salt, soda, powder, flour and instant espresso until just incorporated – do not overbeat! As soon as you have a uniform dough, fold in the oats, graham crust, chocolate chips, butterscotch chip pieces, potato chips and pretzels. Fold gently (the potato chips will break but the pretzels should not) until all of the ingredients are evenly laced throughout the dough. Leave the finished dough in its bowl, cover and refrigerate for at least one hour or up to 1 week. Baking these cookies chilled is important so don’t skip this step.
Once you’re ready to bake the cookies, preheat the oven to 375°. Pick off pieces of dough and, working quickly so as not to over-handle the cookies, shape them into rounds (use approximately 2 tablespoons of dough for each cookie). Place cookies on a parchment-lined baking sheet and bake for 14-16 minutes or until browned at the edges and fragrant. Remove, cool and serve or store, covered, for up to 1 week.
YIELD: approximately 36 cookies