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Not-Compost Cookies

by on July 12, 2009 · 8 comments

Thanks to my repeated attempts at cloning the world famous compost cookie, this weekend has been one long stomachache. This is as close I got before realizing that a) mine will never be as good as Milk Bar’s so why bother and b) it’s not really a compost cookie if you’re making all the components specificially for the cookie. But here’s what I came up with. It’s not the best cookie in the world, but it sort of reminded me of the one I had in NYC.

I need to start cloning Austin based cookies so I wouldn’t have to rely on memories of something I tasted a week ago.

compost-clone

Not Compost Cookies

Pretzel Potato Chip Mixture:
1 1/2 cups mini pretzel knots
1 cup potato chips, thick ones
4 tablespoons unsalted butter
1/4 cup brown sugar

Dry Ingredients:
1 1/3 cups all purpose unbleached flour (180 grams)
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Creamed Ingredients & Salt:
14 tablespoons unsalted butter (200 grams butter)
1/2 cup granulated sugar (96 grams sugar)
3/4 cups packed light brown sugar (160 grams light brown)
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon used coffee grounds
1 large egg

Add Ins:
2/3 cup old fashioned oats (60 grams)
1 cup semisweet chocolate chips or chunks
1 cup pretzel potato chip mixture from above

Pretzel Mixture: Mix the prezels and potato chips together in a bowl. Melt butter in a small saucepan over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a boil and boil for 1 minute, stirring once or twice. Pour over pretzel mixture and toss to coat. Spread flat on a parchment lined cookie sheet and and bake at 350 for 8 minutes. Let cool. When crisp, break it up a bit so that you have whole pretzels and chopped. Set aide.

Preheat oven to 375 degrees F. and line 2 cookie sheets with parchment paper.

Mix together the dry ingredients (flour, soda and baking powder); set aside.

With an electric mixer (stand mixer or hand held) beat the butter until creamy. Beat in both sugars, salt, vanilla and coffee grounds and beat for about 2 minutes. Add egg and beat until incorporated.

By hand or using lowest speed of mixer, add flour mixture and stir until almost incorporated. Add oats, chocolate chips and a cup (more if you like) of the pretzel mixture and stir until mixed and all flour has been absorbed.

Using about a quarter cup measure, shape dough into big balls – larger than a golf ball and much smaller than a tennis ball. Arrange 4 or 5 mounds of dough on cookie sheet and bake on center rack

Bake 8 minutes at 375 then without opening oven, reduce heat to 325 and bake for another 8-10 minutes or until edges are golden brown (they’ll be kind of dark) and center appears set. Let cool on a wire rack. Repeat with remaining dough.

Makes about 10 large cookies.

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Published on July 12, 2009

{ 8 comments… read them below or add one }

Sue July 12, 2009 at 8:25 pm

So sorry to hear you’ve had a stomachache. No doubt there was a lot of taste testing going on to come up with this recipe. I bet the next time you make these they’ll bring back good memories of the cookies at Milk Bar.
I wish I could make them this week, but I don’t think that will be possible. They’ll have to go in the queue to try.
Not to torture you or get you to try more variations, but did you try browning the butter vs. creaming? Just curious.

Katrina July 12, 2009 at 9:55 pm

Looks like you got the crispy edges you wanted in the cookie. I’ll have to see if I can get these made sometime. (I’ve been eating too much stuff, translated as ice cream mostly, too!)

Anna July 12, 2009 at 11:50 pm

Sue, I did try using melted browned butter. The cookies tasted great but the texture seemed different than the ones I tried and the cookies were too flat. I switched to the creaming method and while I was at it, increased the flour and decreased the egg. I probably should have just repeated the melted browned butter version but increased with the flour and decreased the egg before reverting back to the creamed method.

clumbsycookie July 13, 2009 at 2:14 am

Look at that list of ingredients! Awesome! If you start clonning Austin cookies I might be tempted to travel there to taste the originals, so I don’t know if it’s a good idea, ahahah!
Ps- I love the name!

HeartofGlass July 13, 2009 at 3:58 am

Again, like Sue, not to torment you ;) but why not try a true Anna compost cookie with all of your ‘true’ leavings from various cooking experiments? Like Fritos and M&Ms?

Anna July 13, 2009 at 6:57 am

Yeah, all compost cookies should be made with things around the kitchen.

Chris July 13, 2009 at 8:50 am

These sound amazing! Can’t wait to try them.

Leyla July 14, 2009 at 2:16 pm

Oo. I love your blogg.. everything is a new recipe…I can´´t bake right now we go to the beach soon, but after vacation I bake some of your cookies..

bye
Leyla

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