Momofuku Milk Bar’s Compost Cookie Adaptation

I added coconut, pecans, ritz crackers and chocolate chips to my cookies.  To compensate for the oily coconut, I reduced the butter by about 4-5 tablespoons.  And, I think I’ll do the same next time.
(Even if I choose different snacks and sweets.)

Momofuku Milk Bar’s Compost Cookie Adaptation
Original Recipe Courtesy of Regis & Kelly

Cream butter, sugars and corn syrup with a hand mixer until fluffy. Scrape down the sides of the mixing bowl with a spatula.  Add eggs and vanilla.  Mix for 2-3 minutes to incorporate and create smooth, creamy texture.

Sift flour, baking powder, baking soda and salt.  Then, by hand, gently stir in dry mixture until just combined.  Add your selection of baking ingredients and snack foods.  Refrigerate dough for at least 2 hours or overnight.

Refrigeration is needed or the cookies will be paper thin.  Preheat oven to 375 degrees F while you form your cookies.

Drop dough by the spoonful onto parchment covered baking sheet.  Bake at 375 degrees F. (Or, 350F in a convection oven)  Bake 10-13 min.  Cool the cookies completely on baking sheet.  Then, transfer to a serving dish or cookie tin before you devour them.