Wednesday, October 21, 2015

My Everything Cookies

It's true, I've come out of my blog semi-retirement laziness to share these cookies with you. Because these cookies - they are my everything*. And they have everything in them. No, really, try me.

The look on some people's faces when I listed the things I'd crammed inside these cookies was comical. But one bite, and pretty much everyone I encountered was a convert. So what's in 'em? Well there's chocolate - dark and white. There are potato chips, pretzels, oats, a touch of honey and crushed up cookies. There you have it. 

If you're nodding along, then you probably know this isn't exactly my creation. It's based off of the famed Momofuku compost cookies - with my own tweaks and adjustments.  I left some things out, I added some things in, and I made some swaps. You can try their version, my version or your own! 

I used crushed up lotus/biscoff cookies in here. If you can't get those, or don't want to use them, you can use cinnamon graham crackers, or even try out a different cookie altogether, like a chocolate or vanilla sandwich cookie. There are no wrong answers here. Just cookies. 

*I'm sorry. Except I'm really not. 

Recipe: (adapted, of course) - makes about 4 dozen cookies
2 sticks/1 cup/225g butter or margarine, at room temperature
1 cup/200g granulated sugar
2/3 cups/150g light brown sugar
1 tablespoon/30g honey
1 egg
1/2 tsp vanilla
1 1/3 cups/225 g flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
150g chopped semisweet chocolate
50g chopped white chocolate
1/2 cup crushed lotus cookies (about 12 cookies/90g)
1/3 cup/40g rolled oats
2 cups/50g potato chips
1 cup/50g mini pretzels

Beat together the butter, sugars and honey in a large bowl. Add in the egg and vanilla and beat to combine for about five minutes. Add in the flour, baking powder, baking soda and salt and mix until just combined - no more. 
Crush up the potato chips and the pretzels and mix them together with the chopped chocolate, cookie pieces and oats. Stir all the mix ins into the dough until evenly distributed, without overworking the dough or further breaking up the chunks. 
Chill the dough covered in the fridge for at least an hour, or up to 24 hours. 
Scoop mounds of dough that are two tablespoons each and place well spaced apart on a parchment paper-lined baking sheet. Lightly flatten the domes of the mounds. 
Bake at 375 F for 12-15 minutes, until just starting to brown on the edges. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. 


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