compost cookies


Almost time for a New Year’s cleanse. Time to rid the body and spirit of 2015’s excesses and plant the seeds for next year’s projects. Time to replace old habits that are slowing us down with better habits like cooking wholesome meals, drinking more water and less alcohol, sleeping more (if you’re like me and average six hours a night) and stressing less. Time to reflect on all of the people who make our lives enjoyable on a day-to-day basis – friends who check to see how your weekend went, coworkers who make you belly-laugh at 5 in the afternoon before you return to your work cage, sisters who text every day just to say good morning – I’m sure there are at least some people on that list that we forget to show our appreciation for.

So I know you may be thinking “but wait – isn’t this post about cookies!?” Yes, yes it is. But two things: first, consider rule #39 of author Michael Pollan’s 64 food rules: eat all the junk food you want as long as you cook it yourself. Sure, if you’re baking brownies every day this advice may not be the best for you. But within reason, if we eliminated all the random pre-made junk from our diets and only ate the junk that we took the time to make ourselves, we’d be in better form. And second, consider rule #64: break the rules once in a while. I’ll build on that and say it’s an even better time to break the rules when you’re gearing up for a cleanse or healthy new routine in the new year.

In memoriam of last year’s refuse, I cleaned out the pantry and made the (AMAZING) compost cookies from Milkbar. The tastiest, junk-filled cookies you ever will make. I baked these cookies using the pre-made Milkbar cookie mix, which makes the whole process a cinch and can be purchased here.  The more ambitious bakers out there can take on the from-scratch recipe, available here.

It’s going to be your best year yet. Happy holidays  from The Local Feast.




  • cookie mix
  • compost packet
  • 5 tablespoons (1 stick) unsalted butter, softened
  • 1 egg
  • 1 cup potato chips
  • 1/2 cup mini pretzels (but I used PB-filled pretzel nubs)


  • Pre-heat oven to 375 degrees Fahrenheit
  • Spray baking sheets with non-stick spray OR line with parchment paper
  • In a large bowl, combine the cookie mix, butter and egg by hand (that’s how they did it in the old days) or with an electric mixer on low-speed until moistened.
  • Stir in compost packet, crushed tater chips, crushed pretzels and any other junk until evenly distributed.
  • Refrigerate for at least 1 hour.
  • Drop golf-ball size rounds of dough onto baking sheets, 3-4 inches apart from one another – make sure you separate them sufficiently or you will end up with a sheet of cookie.
  • Bake 10-12 minutes or until cookies have puffed, spread and browned slightly around the edges. Let them cool, then transfer them to a plate or airtight container.


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