Compost Cookies

by | Sep 10, 2010

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The aim of the Compost Cookie recipe is to empty your pantry of various tidbits (the “compost”) by baking them into this basic vanilla cookie base. You can’t go too wrong: think mixing potato chips, oats, pretzels, coconut, M&Ms, chocolate chips, and caramel. I highly recommend baking these to make both your tummy and pantry happy.

As you might have guessed, this is a “kitchen-sink” kind of cookie. The aim of the Kitchen Sink Cookie recipe is to empty your pantry of various tidbits by baking them into this basic vanilla cookie base. You can’t go too wrong: think potato chips, oats, pretzels, coconut, M&Ms, chocolate chips, caramels. Into my cookie batch went dark chocolate chunks, crushed Weetbix, crushed Jatz crackers, dried dates and walnut crumbs. I highly recommend baking these to make both your tummy and pantry happy.

COMPOST COOKIES

Makes: 18 large cookies      Difficulty: Easy

EQUIPMENT:

Stand mixer/electric mixer
Large baking tray

INGREDIENTS:

125g Unsalted Butter, softened to room temperature
200g Caster Sugar
165g Brown Sugar
1 teaspoon Vanilla Extract
2 large Eggs
225g Plain Flour
2 teaspoons Baking Powder
1 teaspoon Bicarbonate Soda
2 teaspoons Salt
3 cups of “compost” – a combination of things from these categories: chocolate chips, candy or chocolate bars, crisps, pretzels, dried fruit, crackers, cereal, nuts

METHOD:

Preheat the oven to 200 degrees Celsius (180 fan-forced; 390F). Set your kitchen timer for 10 minutes. Line a large baking tray with baking paper.

Add the soft butter, caster sugar and brown sugar to the bowl of an electric mixer. Whisk on medium speed until the mixture becomes pale thick and fluffy.

Change to the paddle attachment. Beat in the eggs and vanilla on low speed. Scrape down the sides of the bowl with a spatula.

Turn the speed up to medium-high and beat for 10 minutes. This will whip the batter to almost double its volume.

During those 10 minutes, crush and/or finely chop up the components of your “compost” mix.

When the 10 minutes is up, reduce back to low speed and pour in the flour, baking powder, bicarbonate soda and salt until the dough just comes together. Scrape down the bowl. Pour in your “compost” mix and beat on low speed until just combined.

Use a tablespoon or ice-cream scoop to place balls of the dough onto the lined baking tray. Leave a 3 cm gap (1 in) between each one. Place the tray in the fridge for at least 1 hour. This stops the cookies spreading too far while they bake.

Remove the tray from the fridge and place it into the oven on the middle rack. Bake until the cookies are golden brown. They will flatten, spread and crack on the top as they bake. They will harden later as they cool

Remove tray from the oven. Let the cookies cool completely on the tray.

BAKING TIPS:

  • The cookies will keep in an airtight container at room temperature for up to 5 days.
  • Try mixing three different textures and flavours in your compost mix: e.g. sweet, salty, savoury. Chewy, crunchy, soft.
  • For my “compost” mix I used dark chocolate, salty crackers, rolled oats, dried dates, chopped walnuts and “weetbix” cereal.

Recipe adapted from Christina Tosi of Momofuku’s Milk Bar Bakery

Compost Cookies

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This is a “kitchen-sink” kind of cookie where you empty your pantry of various tidbits (the "compost") by baking them into this basic vanilla cookie base.
Compost Cookies
Course Cookies
Cuisine Baking
Servings 18 large cookies
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 60 minutes

Ingredients

large cookies
  • 125 g Unsalted Butter softened to room temperature
  • 200 g Caster Sugar
  • 165 g Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 225 g Plain Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Bicarbonate Soda
  • 1 pinch Salt
  • 3 cups Pantry "compost"

Instructions

  1. Preheat the oven to 200 degrees Celsius (180 fan-forced; 390F). Line a large baking tray with baking paper.
  2. Add the soft butter, caster sugar and brown sugar to the bowl of an electric mixer. Whisk on medium speed until the mixture becomes pale thick and fluffy. Beat in the eggs and vanilla on low speed. Scrape down the sides of the bowl with a spatula.
  3. Turn the speed up to medium-high and beat for 10 minutes. This will whip the batter to almost double its volume. During those 10 minutes, crush and/or finely chop up the components of your “compost” mix.
  4. When the 10 minutes is up, reduce back to low speed and pour in the flour, baking powder, bicarbonate soda and salt until the dough just comes together. Scrape down the bowl. Pour in your “compost” mix and beat on low speed until just combined.
  5. Use a tablespoon or ice-cream scoop to place balls of the dough onto the lined baking tray. Leave a 3 cm gap (1 in) between each one. Place the tray in the fridge for at least 1 hour. This stops the cookies spreading too far while they bake.
  6. Remove the tray from the fridge and place it into the oven on the middle rack. Bake for 10 minutes, until the cookies are golden brown. They will flatten, spread and crack on the top as they bake. They will harden later as they cool.
  7. Remove tray from the oven. Let the cookies cool completely on the tray.

Recipe Notes

  • The cookies will keep in an airtight container at room temperature for up to 5 days.
  • Try mixing three different textures and flavours in your compost mix: e.g. sweet, salty, savoury. Chewy, crunchy, soft.
  • For my “compost” mix I used dark chocolate, salty crackers, rolled oats, dried dates, chopped walnuts and “Weet bix” cereal.
Cake Mistress 10 September, 2010

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A “kitchen-sink” cookie great for emptying the pantry. Works with many ingredient combinations.