Compost Cookies® Recipe

From Tosi: Compost Cookies® always turn out great in my mother’s kitchen because she infamously has a hodgepodge of mix-ins, none in great enough quantity to make an actual single-flavored cookie on its own. My brother-in-law calls them “garbage cookies”; others call them “kitchen sink cookies.” Call them what you want, and make them as we make them at Milk Bar, or add your own favorite snacks to the cookie base in place of ours.

YIELDS: Makes 15 to 20 cookies

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Graham Crust

Ingredients

190g

(1 1/2 cups) graham cracker crumbs

20g

(1/4 cup) milk powder

25g

(2 tbs) sugar

(3/4 tsp) kosher salt

55g

(4 tbs) butter (melted) or as needed

55g

(1/4 cup) heavy cream

Graham Crust

Step 1

Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

Step 2

Whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.

Step 3

Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.

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