Almost anything goes with these thrifty and delicious cookies, adapted from a recipe by Christina Tosi at New York's Milk Bar. The recipe encourages using whatever odds and ends you have in your store-cupboard, from salty snacks to leftover sweets.
Two key revelations in devising this recipe are using fresh coffee grounds for depth of flavour and adding salty snacks like crisps, pretzels or peanuts to contrast with the sweetness. Tosi's original Graham cracker crumb is simplified here to an optional biscuit crust made from crushed biscuits and melted butter.
For the cookie dough, beat 225g room-temperature butter, 350g sugar (mix of granulated and dark brown), and 50g golden syrup. Add 1 egg, ½ tsp vanilla, 225g flour, 40g rolled oats, 2½ tsp fresh coffee grounds, ½ tsp baking powder, ¼ tsp bicarbonate of soda, and 1 tsp sea salt. Fold in optional extras: 50g biscuit crust, 150g chocolate chips, 100g chopped sweets, and 100g salted snacks.
Divide dough into 20 balls, chill for at least an hour, then bake at 190C (170C fan) for about 18 minutes until golden. Store in an airtight container for several days or freeze for up to three months.
