Ran into a copycat recipe for the famous Momofuku Compost Cookie

[ann]

From Oatmeal CookieBlog. There's a St. Patrick's Day Cookie featured..scroll to the bottom of the page.

I noticed Momofuku in the name as in the $44.00 Momofuku Crack Pie posted this week.

Copycat Momofuku Compost Cookies

"Well, after several requests for my take on the famous Momofuku Compost Cookie, and after several samplings (see here and here), I've finally done it!

The original includes a bunch of salty stuff and a bunch of sweet stuff: potato chips and pretzels combined with used coffee grounds, chocolate chips, butterscotch chips, and graham crumbs.

My version adds Fritos to the mix, replaces the butterscotch chips with peanut butter chips, and omits the graham crumbs because I thought they muddied the sweet/salt balance.

Another difference between the original and my version is the texture. Usually, I like my cookies chewy, but I the potato chips, pretzels, and Fritos got me in a crispy cookie mood. To make these cookies crispy, I added more butter, decreased the amount of dark brown sugar, and added white sugar."

Makes 3 dozen cookies

Creamables

1 1/2 sticks butter

3/4 cup dark brown sugar

1/4 cup white sugar

2 tablespoons dry, used coffee grounds

Wet Ingredients

1 egg

1 tablespoon vanilla

Dry Ingredients

1 cup oatmeal

1 cup flour

3/4 cup roughly crushed potato chips

1/2 cup roughly crushed pretzels

1/2 cup roughly crushed Fritos

1/2 cup peanut butter chips

1/2 cup chocolate chips

1 teaspoon baking soda

Preheat oven to 350º.

In your Kitchen Aid or a large mixing bowl, cream together the creamables.

In a small bowl, combine the wet ingredients and whisk together until smooth.

Add the combined wet ingredients to the creamables. Mix together until well incorporated.

In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.

Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.

Shape dough into balls--about 2 tablespoons each.

Place dough balls about 2" apart on Silpat- or parchment paper-lined cookie sheets.

Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

http://oatmealcookie.typepad.com/the_oatmeal_cookie_blog/cookies/

 

[ruthab]

Ann, I saw the Momofuko cookies being made on TV last Friday. REC: Christina Tosi's Compost Cookies

I'd never heard of Momofuko before but these looked so different they piqued my interest. (They made HUGE cookies.)


Christina Tosi's Compost Cookies

1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(Kelly used mini chocolate chips, raisinettes, rollos & cocoa krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(Kelly used goldfish, ritz, & fritos)

In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.

On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

Heat the conventional oven to 400F. (350F in a convection oven)

When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction.

Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.

At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies stills seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.

Yield: 15 6oz cookies

http://regisandkelly.go.com/recipe-finder.html?recipeID=8798