Momofuku Milk Bar Compost Cookies

When you’re working crazy 24 hour shifts in the emergency room, it’s hard to find time to eat.  So what’s better than combining many snacks into one for the upmost efficiency (and deliciousness!)?  The Momofuku Milk Bar Compost Cookie is the perfect cookie for this.  Their recipe is a combination of salty and sweet flavors with a bit of crunch by using chocolate chips, butterscotch chips and yes, even potato chips, pretzels, and coffee!  The beauty of this cookie is that you can use any snacks you have on hand.  Instead of butterscotch chips, I used mini white chocolate chips and Reeses Pieces.  So start baking and get creative with your favorite snacks, be it potato chips, toffee, snickers bars or M&Ms!

Baking note: As I mentioned in my post on the Momofuku cornflake, chocolate chip and marshmallow cookies, I prefer to make smaller cookies (about 1 tablespoon of dough) and instead bake them at 350 degrees for about 10 minutes.  Although health obviously isn’t my ultimate goal with my baking, I do try to practice portion control by making and eating smaller servings…and sharing as much as possible!

Momofuku Milk Bar Compost Cookies

16 tablespoons (2 sticks) butter, at room temperature20131216-140726.jpg
1 cup granulated sugar
2/3 cup tightly packed light brown sugar
2 tablespoons glucose (or corn syrup)
1 egg
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
1/2 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

Directions:
Heat oven to 375 degrees F. 

Combine the butter, sugars, and glucose (or corn syrup) in the bowl of a standmixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. 

Reduce the speed to low and add the flour, baking powder, baking soda, and salt. 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 (or treats of your choice), graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.



Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrapand refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly. 

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.

GRAHAM CRACKER CRUST:

1 1/2 cups graham cracker crumbs
1/4 milk powder
tablespoons sugar
3/4 teaspoon kosher salt
tablespoons (1/2 stick) butter, melted
1/4 cup heavy cream

Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients. 

Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning 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 deploy 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.

(Very Very Very) Belated Thanksgiving Post

When I started my internship, my residency program decided for the first time (in likely 200 years) to institute a holiday schedule and give each of us several days off over either Thanksgiving, Christmas or New Years.  What this means, of course, is that we have to work extra over the other holidays but we take what we can get!  This year I was lucky enough to have Thanksgiving off.  I obviously love this holiday because it’s all about the food (and giving thanks I suppose).  After a 2 year hiatus from cooking Thanksgiving dinner due to work (thanks Mom for cooking instead!), I was excited to get back into the kitchen to host Thanksgiving dinner!  This year I hosted my parents and my second family- aka fellow residents who were not lucky enough to get Thanksgiving off to spend time with their own families.  Below are some of the highlights (links to recipes inlcuded)!

Pictured above: Dried apricot and date stuffed turkey breast, roasted brussel sprouts with bacon and shallots, mashed sweet potatoes with pecans and crispy shallots.

The dried apricot and date stuffed turkey breasts is a tried and true recipe that I have made every Thanksgiving for the past several years.  It is perfect for a smaller Thanksgiving and also avoids the problem of dried out turkey breast.  Plus, who can say no to bacon?

Dessert of course was the highlight of the meal and no Thanksgiving dinner can be complete without some sort of pumpkin dessert.  The above bourbon-caramel pumpkin tart graced the cover of my November Fine Cooking magazine and I had to try it.  It starts with a cornmeal shortbread crust (which I almost ruined) and is filled with a pumpkin custard filling and bourbon caramel before finally being topped by roasted candied pumpkin seeds (pepitas).  A fun twist on a Thanksgiving classic!

The above black-bottom peanut butter mousse pie was the favorite dish of the night.   The recipe is simple but it is hard to go wrong with the combination of peanut butter and chocolate!  I did modify the recipe a bit after reading reviewers’ comments.  I only used 3/4 of the chocolate ganache for the bottom and reserved the rest to pipe on top at the end (and then topped with roasted peanuts).  Many reviewers suggested substituting the peanut butter chips with peanut butter and confectioner’s sugar which I followed for an excellent creamy peanut butter result.  I have a feeling that my friends will be requesting this pie often!