When I went looking for a recipe to make, I, of course, found many delicious sounding ones to choose from. Some that are on my “to make soon” list are Naan, Cinnamon Roll Pancakes, Bang Bang Chicken, and Soutzoukakia-Greek Meatballs.
Loving sweets as much as I do, I certainly had to check out all the goodies Heather has listed in her recipe index. I am always intrigued by recipes with interesting names, so when I came across Momofuku Milk Bar’s Compost Cookies in the list, I knew I would have to check it out. Living in the northwest all my life, I admit that I had never heard of Momofuku Milk Bar, but I love the idea of making a cookie from those little bits and pieces of ingredients I might have left in the pantry, so this is the recipe I made.
Heather had made some adaptations to the recipe she found at Cookies on Friday to reduce the fat and sugar content of the cookies. I followed Heather’s recipe, but made some small changes. I did not use the honey, increased the flour to 1 1/4 cups and reduced the salt to 1/2 t.
For the sweet add-ons, I used 1/4 c. each mini chocolate chips, crushed Dove chocolates (it took about 5) and flaked coconut. I pounded the Dove chocolates with my metal hammer so that part was reduced to almost powder. Next time I think I will just chop them with a knife. For the salty add-ons, I used 1/4 c. each salted peanut halves, crushed Ritz crackers, and crushed pretzel sticks. What you could use for add-ons is only limited by the imagination. I was planning to use crushed potato chips, but had that little bit of Ritz cracker crumbs hanging around. I think I want to try crushed corn chips the next time I make these. On the sweet side toffee bits and Butterfinger candy bars come to mind. One add-on of each kind or three or four different ingredients for each add-on could be used.
I used my cookie scoop to scoop the cookies onto a parchment–lined baking sheet (I make about 48 cookies) and chilled them for several hours. I baked my cookies at 375 degrees. I really like this process for cookies that need to be chilled and will use it in other recipes.
Momofuku Milk Bar’s Compost Cookies
adapted from Hezzi-D’s Books and Cooks
6 T. butter, softened
3 T. applesauce
1/2 c sugar
1/2 c. brown sugar
1 t. vanilla
1 1/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 to salt
3/4 c. sweet add-ins (I used mini chocolate chips, crushed Dove candies, and flaked coconut
3/4 c. salty add-ins (I used salted peanut halves, crushed Ritz crackers, and crushed pretzel sticks)
In a large mixing bowl, cream together the butter, applesauce, sugar and brown sugar. Stir in the egg and vanilla until well blended. Combine flour, baking powder, baking soda and salt. Slowly stir into liquid ingredients just until well combined. Fold in the add-ins. Scoop tablespoons of dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. (Do not bake at room temperature). Take cookie balls from refrigerator and place them 2-inches apart a parchment-lined baking sheet. Return remaining cookies balls to the refrigerator. Bake at 375 degrees 9 to 11 minutes or until browned on the edges. Cookies will spread, puff up, then flatten. Cool cookies on baking sheet for 3 minutes then transfer to a wire rack to cool completely. Makes about 4 dozen.
I had an opportunity to make this recipe again and used crushed pretzels and chopped, salted cashews for my salty add-ins and chocolate-covered toffee bits and mini semi-sweet chocolate chips for my sweet add-ins. I took some of this batch to work, and everyone who ate a cookie gave it a big thumbs up. Thanks, Heather, for a great cookie recipe to add to my collection.
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