i have been intrigued by these cookies since i first heard of them.
the brilliant minds at momofuku milk bar have come up with some fantastic ideas… cereal milk shakes, crack pie, and compost cookies. i have never eaten any of their originals, and never will due to gluten and dairy, but that doesn’t mean i’ll turn down the challenge of making them for myself!
if you’re persnickety about your food, then before you read the ingredient list of these cookies and turn up your noses just listen for a minute. in my opinion, some of the very best flavor combinations are salty and sweet ones… popcorn and m&ms. peanut butter and chocolate. candy corn and peanuts. (have you tried that one? thanks to my mom’s dear cousin elsie for that discovery… tastes like a payday candy bar…)
these cookies are serious yum. the potato chips turn into a delightful chewy bite and the pretzels add an occasional salty crunch. the rest is a heavenly, chewy chocolate/butterscotch mouthful. they are so worth it…
Yield 19 cookies
- 2 teaspoons golden flaxmeal
- 4 teaspoons very hot water
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 1 tablespoon corn syrup (high fructose free)
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 245 grams (about 1 3/4 cups) kumquat's all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips (gluten-free!)
- 1/3 cup gluten-free old-fashioned rolled oats
- 2 teaspoons coffee grounds
- 1 cup potato chips (i used kettle chips)
- 1 cup gluten-free pretzels (i used glutino)
- Combine flaxmeal and hot water in a small bowl; stir until thick and viscous.
- Combine butter and shortening in a stand mixer; beat until light and fluffy. Add sugar, brown sugar, and corn syrup; beat until creamy. Mix in egg, egg yolk, and vanilla.
- Combine flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture and stir until well-combined. Stir in chocolate chips, butterscotch chips, oats, and coffee grounds. Add potato chips and pretzels; stir quickly and gently, being careful not to break them into small pieces.
- Chill dough for 1 hour. Scoop dough in 1/3-cup measures onto parchment-lined baking sheets, and press to flatten to about 1/2-inch thickness. Preheat oven to 375°. Chill pans for 15 minutes. Bake pans, one at a time, at 375° for 13 minutes. Cookies will be golden brown on the edges and soft in the center. Cool sheet on wire rack; remove cookies to rack to cool completely. Continue with additional baking sheets.