Tips-y Tuesdays: How to Clean Out Your Pantry/Freezer with Compost Cookies

If you have been keeping up, you know that I got a new house! As a result, I had to work to clear out my pantry a bit, as well as the refrigerator and freezer. I love stocking up and being prepared to bake most things at a moment’s notice. If K wants brownies or chocolate chip cookies, I want to follow orders (his requests are such a compliment!). This means that we were going to have a lot of food to move. So, over the last month I was busy making random dishes, both to allow for some leftovers (in case we were short on time during the moving/transition time), and to use random ingredients.

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One of the best ways is to make recipes like Compost Cookies. I have made them before, near the start of my blog, but I decided to make them again. One reason was to put a theory into practice about glucose versus corn syrup. It appears that using glucose might actually help with the texture of the Momofuku Milk Bar cookies. It worked well for one recipe, so I tried this recipe again. The cookies still sunk a bit after cooling, but part of that was from using marshmallows. I am including this recipe to remember the latest combination of inclusions which formed a tasty combo. Next time I might not include the peanut butter chips, but it was all for the purpose of using up the last bit I had.

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I know I said no recipes this week, but it was related to the theme, so I decided to include it anyway. Shh, don’t tell!

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You can feel free to swap out the inclusions for what you have. But, you should aim to keep a good ratio of sweet with salty. Pretzels are good in these, but we did not have any left. Supposedly you are not supposed to use instant coffee in these, but I did with no issue. These cookies will be chewy and crispy–a perfect snacking cookie!

For the rest of your cleaning out needs, I have been practicing my leftover pairings. Pasta sauce can work on pizza, or vice versa. Sausage apparently makes a good fried rice, which we discovered after having leftover sausage in the freezer.

Directions for Compost Cookies

Slightly adapted from Momofuku Milk Bar

  • 2 sticks (16 Tablespoons) butter, room temperature
  • 200 g granulated sugar
  • 150 g light brown sugar
  • 2 Tablespoons glucose
  • 1 egg
  • 1 teaspoon vanilla extract
  • 225 g flour
  • 2 g baking powder
  • 1.5 g (1/4 teaspoon) baking soda
  • 2 g (½ teaspoon) salt (kosher if you have it)
  • ½ to ¾ cup mini chocolate chips
  • ½ cup peanut butter chips (or butterscotch/white chocolate)
  • 85 g (½ cup) Graham Crust (I used ½ cup of Chocolate Crumb)
  • 40 g old-fashioned rolled oats
  • 5 g ground coffee (instant is fine)
  • 1/3 cup mini marshmallows
  • 40 g potato chips
  • 50 g mini pretzels (I used cornflakes instead)

With a stand mixer, paddle together the butter, sugars, and glucose on medium-high for 2-3 minutes.

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Scrape down the sides, then add the egg and vanilla before beating for 8 minutes.

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Reduce the speed to low before adding the flour, baking powder, baking soda, and salt.

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Stir for just a minute then add in the rest of the ingredients, except for the chips and pretzels/cornflakes.

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Fold the chips and pretzels in carefully, trying not to break them up too much.

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Use an ice cream scoop to portion out the dough onto prepared cookie sheets, flattening the domes.

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Chill the cookies for at least one hour (up to 1 week) before baking them.

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After chilling, preheat the oven to 375 degrees and bake for about 15 minutes. Allow to cool completely before storing them.

They spread quite a bit while baking!

They spread quite a bit while baking!

Directions for Compost Cookies (without pictures)

Slightly adapted from Momofuku Milk Bar

  • 2 sticks (16 Tablespoons) butter, room temperature
  • 200 g granulated sugar
  • 150 g light brown sugar
  • 2 Tablespoons glucose
  • 1 egg
  • 1 teaspoon vanilla extract
  • 225 g flour
  • 2 g baking powder
  • 1.5 g (1/4 teaspoon) baking soda
  • 2 g (½ teaspoon) salt (kosher if you have it)
  • ½ to ¾ cup mini chocolate chips
  • ½ cup peanut butter chips (or butterscotch/white chocolate)
  • 85 g (½ cup) Graham Crust (I used ½ cup of Chocolate Crumb)
  • 40 g old-fashioned rolled oats
  • 5 g ground coffee (instant is fine)
  • 1/3 cup mini marshmallows
  • 40 g potato chips
  • 50 g mini pretzels (I used cornflakes instead)

With a stand mixer, paddle together the butter, sugars, and glucose on medium-high for 2-3 minutes. Scrape down the sides, then add the egg and vanilla before beating for 8 minutes.

Reduce the speed to low before adding the flour, baking powder, baking soda, and salt. Stir for just a minute then add in the rest of the ingredients, except for the chips and pretzels/cornflakes. Fold the chips and pretzels in carefully, trying not to break them up too much.

Use an ice cream scoop to portion out the dough onto prepared cookie sheets, flattening the domes. Chill the cookies for at least one hour (up to 1 week) before baking them.

After chilling, preheat the oven to 375 degrees and bake for about 15 minutes. Allow to cool completely before storing them.

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6 thoughts on “Tips-y Tuesdays: How to Clean Out Your Pantry/Freezer with Compost Cookies

  1. I can’t wait to make these! I may try them out while I’m staying at my parent’s house and just clear out their pantry 🙂

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