OMG Cookies

I am about to share something incredible with you. It's so incredible that pretty much every person I've watched taste the treasures described below has said - mouth full, eyes wide - "Oh my God." That's because these cookies are OMG good. Hence the name I've decided to give them.

The picture doesn't really get across the OMG-ness of these bad boys, does it? The recipe does, however. You see, these seemingly innocent chocolate-chippy-types have some hidden ingredients. There are the usual players of course...

Butter, sugar, flour, vanilla. Corn syrup even, for whatever reason.

But there are also surprise guests.

And these are the guests that really get the OMG-party going, if you know what I mean. Oh yes. In addition to the chocolate you'd expect to see, there are also potato chips, pretzels, and - flown all the way from Israel yet available at a grocery store near you at post-Passover clearance prices - toasted coconut covered marshmallows.

This recipe is based on the Momofuku Milk Bar's Compost Cookie, which is apparently v. popular among food bloggers and New Yorkers. I got the recipe from The Amateur Gourmet, who got it from Regis and Kelly. (I didn't even know they featured recipes!) The only ownership I can really take over what I'm sharing with you folks is the marshmallows. I thought of them as an ingredient all on my own, I put a third more of them in than the recipe requires because I anticipated that they'd melt into the cookie and prove to be more of a batter addition than confection, and OMG they did everything I hoped for and more in these OMG cookies - they melted and oozed and crisped and made the cookies gooey and candy-like and crunchy around the edges and OMG perfect. These are up there with my husband and his brioche: absolutely irresistible.

You are about to be - OMG - so so so lucky.

The Momofuku Milk Bar Compost Cookie

Recipe by Christina Tosi, via Amateur Gourmet

Yield: about 30 store-bought-sized cookies (I only put 6 on each cookie sheet)

1 cup butter (2 sticks)

1 cup sugar

3/4 cup brown sugar

1 tablespoon corn syrup

2 teaspoons vanilla

2 large eggs

1 3/4 cup flour

2 teaspoons salt

2 teaspoons baking powder

1 teaspoon baking soda

2 cups baking ingredients (I used marshmallows and chocolate)

2 cups snack foods (I used crushed potato chips and pretzels)

In a mixer using a paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes, until fluffy and pale yellow in color. Lower the speed and add eggs and vanilla just until incorporated. Increase the mixing speed up to medium-high again and start a timer for 10 minutes. The mixture will become v. pale and it will increase significantly in size and the consistency will become more like candy than the cookie batter you're used to.

Meanwhile, sift together the flour, salt, baking powder, and soda, and crush or chop the baking ingredients and snack foods if you have not yet done so.

Once the 10 minutes are up, lower the speed, gradually add the flour mixture, and mix until incorporated (about a minute). On the same low speed, add in your baking ingredients and mix until well incorporated. Then add in your snack foods, mixing until just incorporated.

Cover the batter in the mixing bowl and refrigerate for at least an hour or up to one week. (Note: this batter will NOT last in your refrigerator for one week unless you live alone and are extremely disciplined. It is the best cookie batter EVER.)

Once the batter is chilled and a bit hard, heat the oven to 400 degrees. Line a cookie sheet with parchment paper or a Silpat. Spoon the batter using an ice cream scoop and place golf-ball sized cookies onto covered cookie sheet. Cook for about 9 minutes, or until brown on edges and just beginning to brown in the center. They will make wonderful snap-crackle-pop noises while they bake.

Once cooked through, cool the cookies by putting the cookie sheet on a cooling rack. They are extra delicious warm with milk, but they weren't bad the next day either. In fact, they were OMG delicious still.