Momofuku Compost Cookies

Heeelllooo so last time I promised posts for a week and I didn't post :(
Here's what happened I was struck down with the flu!! I couldn't breathe, I couldn't stop sneezing and well those are no conditions to be baking. My birthday was ruined by the flu and two tests I had to study for over the weekend. But I happily celebrated my 22nd birthday this past weekend and it was marvelous I couldn't have asked for a better birthday celebration. :)

Ugh so much going on!!! I cannot wait until Christmas Break....goodness do I need a break.  And Christmas is such a wonderful time of year.....for BAKING!!

Anyway Monday I found the most fun recipe from a place with the most unusual name. Momofuku Milk Bar is located in New York and it is one of five restaurants that serves all sorts of yumminess.

The recipe can be found online however, I found out about it from Hannah's baking blog  Fleur-De-Licious (you should check out her blog too).

I of course modified this recipe by omitting the salt, brown sugar,  and by using Splenda instead of regular sugar. I also went on an adventure at Albertson's trying to find hi-n-lo for unsalted pretzels, I started to think that maybe no such thing existed...until I finally rummaged through all the chips in the chips aisle and alas found them behind  a huge bag of huge pretzels with ginormous grains of salt :(
Am not a big fan of salt as you can tell.

                                 (I think this is one of my favorite recipes!)

                                      (The crunchyness and taste is amazing)

                                               (Party mixing bowl :D)

Momofuku Compost Cookies

Ingredients:

• 2 sticks unsalted butter
• 1 cup of sugar ( I used 1/2 of Splenda) 
• 3/4 cup light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 3/4 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp kosher salt
• 1 1/2 cups of baking goods (I used 1/2 cup of golden raisins, 1/2 cup peanut butter, and 1/2 cup of Heath bars)
• 1 1/2 cups of snacking goods (like chips) (I used 3/4 cup of crushed unsalted pretzels and 3/4 cup of crushed Lay's)

** You have to remember that for the last set of ingredients you can use ANYTHING you want that's why they're called "compost" cookies

Directions: 

Preheat oven to 350F. In a large bowl cream together the butter and the Splenda until it's nice and fluffy. Add the eggs, and vanilla extract. Make sure to mix until the texture is nice and creamy it took me about 4 minutes, it depends on your mixer's speed so it could take up to 8 minutes.
Add the flour, baking powder, and baking soda. Mix all these ingredients for about 1-2 minutes.
Now you can add the baking goods and the snacking goods and mix in with a spoon or spatula.

I use non-stick baking pans so make sure you butter or grease yours. The recipe called for the batter to be chilled for at least an hour, BUT I couldn't wait so I didn't chill my batter. By not doing so I discovered that the cookie becomes crunchy and crumbly almost. So I chilled half my batter to continue baking these yummies later. They bake for roughly 8-10 minutes.