MilkBar Compost Cookie
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INGREDIENTS
- 16 tbs Butter Room Temperature
- 1 cup Sugar
- 2/3 cup Light Brown Sugar
- 2 tbs Glucose
- 1 Egg
- 1/2 tsp Vanilla Extract
- 1 1/3 cup Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Mini Chocolate Chips
- 1/2 cup Mini Butterscotch Chips
- 1/2 cup Graham Cracker Crust (1/4 of the MilkBar Graham Cr
- 1/3 cup Old-fashioned Rolled Oats
- 2 1/2 tsp Ground Coffee
- 2 cups Potato Chips
- 1 cup Mini Pretzels
INSTRUCTIONS
1. Combine the butter, sugar, and glucose in the bowl of a stand mixer 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.
2. Reduce speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough come together, no longer than one minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough). Scrape down the sides of the bowl with a spatula.
3. Still on low speed, add the chocolate chips, butterscotch chips, 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 overmux or break too many pretzels or chips.
4. Using a 2 3/4 oz ice cream scoop (or 1/3 cup), portion onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least an hour, or up to a week. Do not bake your cookies from room temperature - they will not bake properly.
5. Heat oven to 375°F.
6. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be 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.
7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for a month.
NOTES
araciborski13
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1289g) | ||
| Recipe Makes: 1 | ||
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| Calories: 5600 | ||
| Calories from Fat: 2945 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 327.2g | 436 % | |
| Saturated Fat 190.9g | 954 % | |
| Monounsaturated Fat 85.6g | ||
| Polyunsanturated Fat 27.4g | ||
| Cholesterol 650.3mg | 200 % | |
| Sodium 57902.3mg | 1997 % | |
| Potassium 3291.1mg | 87 % | |
| Total Carbohydrate 649.4g | 191 % | |
| Dietary Fiber 27.6g | 111 % | |
| Sugars, other 621.7g | ||
| Protein 50g | 71 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 5600
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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