When I was in college, my roommate, Kinsley, used to give me a really hard time about digging all of the cookie dough pieces out of the half-gallon container of ice cream that was always in our freezer. I see you’ve been excavating again, she’d say, eyes narrowed.
And she was always right. I was a serial ice cream excavator, and I’m still a total sucker for chunks, toppings, mix-ins, and bonus bits that turn moderately healthy meals and snacks into diet-sabotaging calorie bombs. It’s simple, really: I just love having extra food in my food.
Peanut butter, granola, and dried fruit on my oatmeal? Yes please.
Hummus, avocado, and salty goat cheese crumbles on top of an otherwise boring spinach salad? Perfection.
Chocolate chips and Heath bar pieces stirred into my banana soft serve (made, in case you were wondering, simply by freezing banana chunks and blending in the food processor– greatest food-find ever)? Don’t mind if I do.
The truth is, I have nothing against oatmeal, or spinach, or bananas in their respective natural states; these are actually three of my very favorite things to eat. But there’s just something so very satisfying about finding that elusive perfect combination that compels me to keep adding more.
So the other day, when I came across several recipes that attempted to recreate the Compost Cookie from Momofuku Milk Bar in New York (which, apparently, was featured on a recent episode of Regis and Kelly– visit this site for an fantastic-looking rendition: http://www.amateurgourmet.com/2010/02/momofuku_milk_bars_compost_cookie_recipe.html), I knew I’d found something amazing. A cookie recipe that requires several cups of sweet and salty additions tailored to the baker’s preferences and wild imaginings?
Because I have been overdoing it lately (almond cake, cereal bars, dessert pizza…oh, my), I knew that my magnificent creation couldn’t be a total butter/white flour/sugar/chocolate party (although I’m not claiming that these cookies are particularly healthy…but your “extras” could make them so). And because I wanted the cookie base to simply serve as the vehicle for all of my add-ins, I made some sacrifices in the sweet/fat departments. But the finished products– immediately portioned and frozen to prevent me from eating too many, too soon–were pretty darn yummy.
Kins will be pleased, I’m sure; these bad boys– more chunks than cookie– require no excavation at all. 🙂
1 cup whole wheat flour (or ww pastry flour, or spelt flour, or white flour)
2 eggs, lightly beaten
1/4 cup unsweetened applesauce (or butter, or coconut oil)
1/4 cup honey (or agave, or brown sugar– feel free to add more if you want a sweeter cookie base)
1.5 teaspoons vanilla
1/8 teaspoon salt
1 teaspoon baking powder
2 cups of “chunks” (I divided my cookie batter in half so that I could experiment with different mix-ins. I added crushed pretzels, dried cherries, mini chocolate chips, and chopped almonds (1 cup total) to one portion, and chopped Heath bar pieces, chopped mini peanut butter cups, salted peanuts, Rice Krispies, and more chopped pretzels (again, 1 cup of mix-ins) to the rest of my dough.
Preheat oven to 375 and lightly grease a cookie sheet (or line with parchment). Mix all ingredients together, and then gently stir in chunks. Using a large cookie scoop (or ice cream scoop), place 6 (or so) dough balls on cookie sheet. Bake 11-13 minutes, depending on your oven; mine’s a little unpredictable and inconsistent. Cookies should be firm with lightly browned bottoms, but they may look a little gooey if you’ve added particularly melty chunks.