If you read this blog very long, you’ve probably realized that I love to share food with friends. I love creating delicious meals and sitting around our table with people we love to enjoy the food I’ve prepared. When I heard about the Great Food Blogger Cookie Swap, I was totally excited. Making cookies to send to other food blogger across the country? Sign me up!
Lindsey and Julie organize this amazing event which raises money for Cookies for Kids’ Cancer. The premise is simple. Sign up, bake cookies and send them to the 3 other bloggers you’ve been matched up with. Each participant ends up with 3 dozens cookies sent to them from other bloggers. My kids thought getting cookies in the mail was such a treat and now believe all packages are filled with cookies.
The process of picking a cookie was so much harder than I expected. I wanted a cookie that was unique and would also stand up to being shipped. I did a couple of trial recipes but I wasn’t thrilled with the results. As silly as it sounds, I wanted the cookies I sent to be a true representation of what comes out of my kitchen. Nothing subpar is acceptable!
I’ve had great luck in the past with cookies from my Momofuku Milk bar cookbook so I decided to give their Compost Cookies a try. We loved these cookies so much that I’ve made them twice since the swap. Yes, they are that addictive.
These are one of the few cookies that I don’t love straight out of the oven. Currey and I agree that they are better the next day. These cookies are chewy and crunchy (there are potato chips and pretzels baked in!) and perfectly sweet. Compost cookies are the perfect gift for your neighbors or a sweet treat to enjoy on Christmas day.
1 1/2 cups graham cracker crumbs
1/4 milk powder
2 tablespoons sugar
3/4 teaspoon kosher salt
4 tablespoons (1/2 stick) butter, melted
1/4 cup heavy cream
16 tablespoons (2 sticks) butter, at room temperature
1 cup granulated sugar
2/3 cup tightly packed light brown sugar
2 tablespoons glucose
1/2 teaspoon vanilla extract
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup mini chocolate chips
1/2 cup mini butterscotch chips
1/4 recipe/1/2 cup Graham Cracker Crust (Recipe to Follow)
1/3 cup old-fashioned rolled oats
2 1/2 teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels
- Combine graham crumbs, milk powder, sugar, and salt with a fork in a medium bowl until completely combined.
- Whisk the butter and heavy cream together. Slowly pour into the dry ingredients and toss with fork again to evenly distribute. The butter causes the dry ingredient to stick together making the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional tablespoon of butter and mix it in.
- Eat immediately or use as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
- Combine flour, backing powder, baking soda and salt in a small bowl. Set aside.
- In the bowl of a stand mixer combine the butter, sugars, and corn syrup. Cream them together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, and beat for an additional 7 to 8 minutes.
- Reduce the speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
- Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee.
- Mix just until incorporated, about 30 seconds. Still on low speed, add the potato chips and pretzels and mix for an additional 20-30 seconds, so that most of the chips and pretzels stay intact.
- Using a 1/3 cup measuring cup, portion out the dough onto a parchment-lined sheet pan. Form each portion into a flat round disk about 1 inch thick. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. (This step is important as cookies will not bake properly if they haven’t been chilled.)
- When ready to bake set oven at 375.
- Arrange the chilled dough a minimum of 4 inches apart on parchment or silicone baking mat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
- Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Recipe from Momofuku Milk Bar