Monday, July 13, 2009

Compost in the Kitchen

Compost Cookies that is....

Be sure to always spread out your 'compost' evenly....

You wouldn't want the heat from the 'compost' to ignite....LOL

Add new 'compost' on top...make sure your 'composting' is completely cool.....

Now that is a pile of 'compost' I can get INTO. Oh, the smell of this 'compost'.....heavenly!

I've been hearing some talk about this cookie....Anna from Cookie Madness tried one from a bakery in her travels and she is has been trying to replicate it, she loved it so much. One day I was perusing my cookies files and there a compost cookie recipe I better try this then. I was intrigued by the ingredients....I love the sweet and savory put together. A marriage made in heaven.

I have no idea who the Oatmeal Cookie Blog belongs to and I was happy to see there was a source to this recipe. I blog searched on Google and found no matches alas, I could provide no link. So, if you are out there "Oatmeal Cookie Blog".....banging recipe! Kudos!

Compost Cookies
Recipe courtesy of Oatmeal CookieBlog

1- 1/2 sticks butter (one stick was Smart Balance, half stick butter)
3/4 cup dark brown sugar
1/4 cup white sugar
2 tablespoons dry, used coffee grounds (I used instant Espresso, oh the smell of it too!)
1 egg
1 tablespoon vanilla
1 cup oatmeal (I used the regular rolled oats not instant)
1 cup flour
1 teaspoon baking soda
3/4 cup roughly crushed potato chips
1/2 cup roughly crushed pretzels
1/2 cup roughly crushed Fritos
1/2 cup peanut butter chips
1/2 cup chocolate chips

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the butter and sugar.
3. In a small bowl, combine the egg and vanilla and whisk together until smooth.
4. Add the combined wet ingredients to the cream mixture. Mix together until well incorporated.
5. On a piece of parchment, pile the oatmeal, flour and baking soda. Using a spoon, lightly mix together until evenly distributed
6. Slowly pour the dry ingredients to the combined creamed mixture. Mix until evenly combined.
7. On the same used parchment, pile up your crunchy/chip ingredients. Fold in gently with a rubber scraper.
8. Scoop out with the small ice cream disher–about 2 tablespoons each.
8. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
9. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

See all those lumps and bumps, who knows what lurks underneath, will it be a pretzel bit? A peanut butter chip? I totally loved the texture of this cookie....the dough is so chewy and the crunchy, crackly bits you hit as you chew away. It's a texture field trip for the tongue not knowing if you are gonna get a soft smooth chip or a crunchy bit.

If you make'll love me forever for sharing this!

1 comment:

Donna-FFW said...

What an interesting cookie. Love that it involves everything. Did you like the taste?