Momofuku's Milk Bar Compost Cookies

Where do I even begin with an oddity such as this? The whole concoction is just fabulously absurd, ridiculously divine and wickedly sinful. But, I'm all about fabulously absurd, ridiculously divine and wickedly sinful. How about you?
So, first of all the name on these threw me completely. I had not a clue who or what Momofuku was or is. I knew what it sounded like. It sounded like something I would yell as I backed my car into something. If that's what you thought too, well, we were both wrong. Momofuku actually translates to "lucky peach." For those of us who do not get out much, Momofuku's Milk Bar is a hot and happening sweets eatery (with the occasional appearance of a savory edible) in New York run by pastry chef, Christina Tosi. I have no clue why the essence of the name boils down to "lucky peach milk bar." Perhaps, they just wanted to be different. They are known for their breakfast cereal- flavored soft serve ice creams, something called "crack pie" and a variety of eccentric cookies. This cookie is one of them. Compost cookies. Ahhh, doesn't that name just make your mouth water :) Ok, so maybe the name lacks a bit to be desired, but the taste does not. Plus, this is a multi-tasking cookie. You get to clean your pantry out and make cookies at the same time!
Shamefully, I will share the list of items I used in my own version:
Girl Scout Cookies-DoSiDo's and Dulce De Leche-crushed
Frito Corn Chips
Pretzels
Ruffles Potato Chips
Peanut Butter M&M's
Chocolate Covered Almonds
Valentine Candy (chocolate)
Baby Ruth candy bars
Snickers candy bars
Milky Way bars
Rice Krispies
Peanut Butter Captain Crunch
*Just crunch up the dry stuff and chop everything else.
One very odd element to this cookie (besides the gallon of snack foods poured into the mix) is the amount of time spent beating the butter. You begin the recipe by beating the butter mixture for 10 minutes. Yes, that's right, 10 minutes. The only other thing I've ever beaten for that long (or longer) is frosting. But, Christina Tosi, knew what she was doing when she developed this smorgasbord of ingredients. So don't skip that step. Also, don't forget to refrigerate the dough for at least an hour. Look, some things, can't be explained, but this is vital. You'll end up with puddles instead of cookies. Also, don't eat the dough raw. Oh come on, you know why...you'll get worms, or salmonella or whatever the latest scare is about raw egg. Plus, you may not be able to stop the dough consumption. Its absurdly good :) Now, go clean out your pantry and make these Compost Cookies!! Enjoy!

Momofuku's Milk Bar Compost Cookies
Recipe from Regis & Kelly
INGREDIENTS:

1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!(mini chocolate chips, raisinettes, rollos & cocoa krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(goldfish, ritz, & fritos)

DIRECTIONS:
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the conventional oven to 400F. (350F in a convection oven)
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction.
Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.
At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies stills seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.