Milk Bar is a bakery in New York City. It’s been open for less than a year and grown wildly popular for many reasons, one being a cookie with a catchy name – the compost cookie. If you haven’t heard of it, it’s a brilliant cookie made with potato chips, pretzels, butterscotch chips, chocolate chips and (Yum!) old used coffee grounds. It was created by one of the head pastry chefs, Christina Tosi who has some impressive credentials, loves sweets and wishes she could give everyone a puppy with a bow on it. Naturally, I would love to try her cookie but since I’m 2,000 miles away a copy cat will have to do.
This copy cat, which is more of a spin-off than a copy cat, was created by Greg, aka Oatmeal Cookie Guy. Given that he likes to be creative and wanted to make some personal modifications, Greg added oats and swapped out some of the graham cracker crumbs for Fritos. I couldn’t wait to try Greg’s version, but buying the ingredients all at once was kind of embarrassing, and of course the day I decided to go buy Fritos, Potato chips, pretzels, butter, butterscotch chips and chocolate chips (and some cookie dough ice cream) was the day my most health conscious friend showed up behind me in line. But the cookies were worth all the ‘splainin’ I had to do. I agree with Greg’s assessment that they are a good balance of sweet and salty…but with oats. Now I want to try them without oats.
Oh, about the coffee grinds. Putting them in for the first time was scary but they actually taste really good.
Recipe Here (Note: Greg and I both used salted butter)
P.S. Mine are a little thicker than OCG’s because I was heavy handed with the flour.