I totally lost it at the "mise en place... but they're in my way" as he shoves everything to the sides of the counter. That is when I hit the like button. This was totally me last week while making a homemade lemon meringue pie. :)
Hey you can make butter scotch by cooking brown sugar and butter 1:1 to 240 deg pour over silk pad to let rest then break it up and us. It’s butter scotchy. Love your work
Anti-Chef.... if you haven't ever seen the tv show "New Girl", you should check it out. You totally remind me of the character Nick - his whimsical playful fun attitude and carefree nature. Love this video and can't wait to watch more.
I’ve made these cookies so many times! Here are my modifications for American home cooks to the recipe Tosi gives out. (1) Use Light Corn Syrup in lieu of Glucose Syrup. (2) “Flour” means “bread flour” because apparently Tosi only makes cookies with bread flour [they will turn out lacy if you use all-purpose flour]. (3) Skip the graham cracker crust. I don’t know why it’s even in there because it’s flavor is completely eclipsed by that of the coffee, butterscotch, and chocolate and it gets lost texturally from the pretzels, potato chips, and oats. Lastly, honestly, the dough is 10x better than the cookies themselves. Sometimes I don’t even think it’s worth baking them because the dough is just that good. Happy baking!
Mr Tracey, Happy to see you again. I must say that by missing ingredients and switching this for that in recipes with whatever the counter had to offer is how many great snacks and dishes are created. Keep them coming! PS: Amazon, usually covers those american goods. Otherwise I can tip you on asking the chocolatier shops or bakeries if they have any and want to sell some grams.
So true. Switching an ingredient here or there, sometimes that we’re magic happens. Or the opposite of that. Haha Yeah amazon is always an option if I plan ahead. I was confident i would have been able to find everything I needed and start making them that same day. Not the case. I had to leave some men behind. Haha Thanks Sarah!
I know I've already left 3 comments.... but good Lord..... you are seriously cracking me up!!! The ending.... laughing so hard I got tears in my eyes. You have earned a fan today. I so needed this. Your cookies don't look like the real thing, BUT, they still look like they taste good anyway! And nothing is better than laughter and dessert!
U could’ve used crushed Werther’s Originals in stead of butterscotch? And digestive biscuits in stead of Graham’s Crackers. Along with the other ingredients it’ll taste very similar.
I haven't tried the compost cookie yet! Maybe if you have your oven at a lower temperature and start monitoring the cookies at 10minutes to see if they are ready. If the cookie is not done yet, then keep monitoring 1-2minutes at a time. The lower the temperature, the slower the butter and sugar melts, so it causes the dough to spread less while being "cooked". Once it is cooked, then the cookie round is set. Hope this helps!
My first batch was too dark as well. Also, I didn’t have oats....so I went on without it. Still tasty. I’ll be making her key lime pie cake with the leftover graham crust!
At 6:45 OMG... Hilarious! 🤣🤣🤣 I don't know EXACTLY why...Just...couldn't,stop, laughing! 😆🤣 😂 Just found your channel and it's awesome! I love your baking skills, fantastic! 😋 So much fun! 😁 Bonus: Comedy Gold!!! Thank-you!!! 😅
I think it would be a challenge to mix in fragile chips and pretzels so that they still are distinguishable in the final product. I wonder if portioning the cookies then pressing in the stuff on top might work. Or maybe making really thin cookies the sandwiching the chips as a filling between two layers. You can buy your missing ingredients on Amazon. Try using an ice cream scoop for portion control. Be careful of high-sided baking pans. Watch for timing of baking, as well as which rack you put them on.
I noticed some photos of compost cookies online had exactly what you mention: adding the pretzels and chips afterwards. That actually may turn out better that way! Amazon for sure. Unfortunately I wanted to make them that very day, so I couldn’t wait for a delivery! Thanks for the tips, I wasn’t sure if the baking trey I used was even correct. It came with the oven.
It looked to me like you used dark brown sugar (which I almost always do, even if the recipe calls for light brown). That would be one reason why the cookies were dark (mine always are because the recipe calls for light and, well, I already said what I do).
haha i went through sooo much creative thinking of how I was gonna add those butterscotch cookies. I was also gonna buy a chocolate and butterscotch chocolate bar and try to make that work... I ran outta time worrying about it so I just ended up doing......nothing lol
@@antichef it happens to all of us :-) there's always next time! Keep the videos coming, they're so entertaining and inspiring! I'm from the Philippines and I've got a challenge for you to make our RICE CAKE. Just don't know if you'll find the ingredients in Belgium :-)
wow that is so COOL! Thank you! Lots and lots more coming! I'll definitely look into the rice cake and see what I can make of it! I've never struggled so much trying to find ingredients like I have in Belgium....😐
A delicious and easy to make milk bar cookie recipe i have ever tried. Thanks for sharing this cookie recipe. Also check out my special trash cookie recipe as well. Check out the recipe here: www.theparentingking.com/sweet-salty-santas-trash-cookies-are-perfect-christmas-cookies/
Dude, I made these, cornflake marshmallow cookies and birthday cake cookies and packages them for christmas one year and everyone lost their minds. I think you baked them too long.
No Walmart’s up here. I could have ordered from amazon if I planned these things way in advanced. I couldn’t even find Carmel squares. The only thing I spotted here was Carmel syrup
@@antichef my man i just tried these and i can tell you that i don't think its the graham crackers or the butterscotch chips. i used both but i think its actually the coffee grounds they are tasting that seal the deal also on my part my supermarket doesnt have a SMALL pack of regular ass pretzels oddly enough, i just got an "all mixed" bag of assorted stuff and picked the pretzels out. which meant my dough had some cheetos and doritos in it too. just... thumbs up, tosi really is something else.
benjaminbankwin totally agree with you. I actually just had a real compost cookie for the first time this week. The coffee ingredient ties it all together!
@@antichef sorry, I know this is way late. I just made these. But before even attempting them, I watched Christina Tosi make them a few times, and read the part of her book where she talks about the mixing (creaming) of the sugars, butter and eggs. She whips the sugars, eggs and butter on almost high speed using a stand mixer because she says they will be pretty fluffy and turn almost white from all of the air you are mixing into it. She said that if you don’t mix it enough then you will end up with super greasy cookies that spread a lot.
Yeah but she doesn't want to admit it. LOL! JK She lives about 482 Km from me so it's like like we can visit every day. We keep in touch by email and such.
Hey I noticed you saying your cookies spread too much. I think it's likely because you're using recipes by American bakers but you're using European butter. Your butter has much more fat in it than ours so often there's not enough flour/gluten to hold all the butterfat, which causes it spread out a bit. Not really sure how to rectify it often. Just be aware you don't need to leave it out as long to soften (but you refrigerate your dough quite a while so that's should solve that) and you might bake a little less.
There’s so Anti-Chef black magic going on in all these episode, you don’t even realize ;) I swear, I could not find butterscotch, in any form, anywhere! I was contemplating trying to make it myself
Thanks so much for letting me know. I should have added my thoughts to the end of this. Moving forward, I’ll make sure to always include that! The cookies were good, not great. Super disappointed in how much they flattened out. The texture was a bit too chewy and gooey. The pretzels were the highlight of the cookie, IMO. That all being said, they have not gone to waste 🤣
ANTI-CHEF oh cool thanks! I just subscribed the other day because I saw the milkbar birthday cake video. I made the cake for my family, hope it’s good!
After this video I went to the milk bar here in Toronto and bought the compost cookie. They r good. I prefer the crackpie though .... to bad it’s a limited selection..... no cakes.. :(
yeah thats my bad... I have no idea why I didn't include my review. These were incredibly tasty. I wouldn't call them an exact replica of Milk Bar's Compost Cookie, texture was not the same and taste was different because I used Speculaas and didn't include butterscotch chip, but still delicious.
I just stumbled upon this guy and love watching him. Makes me laugh and if he messes up you know about it. Love from a Grandma in Michigan
this guy is so underrated, i love his videos
I totally lost it at the "mise en place... but they're in my way" as he shoves everything to the sides of the counter. That is when I hit the like button. This was totally me last week while making a homemade lemon meringue pie. :)
I would hit like a 2nd time for the pretend addition of butterscotch chips! LOL! Subscribing now!
Hey you can make butter scotch by cooking brown sugar and butter 1:1 to 240 deg pour over silk pad to let rest then break it up and us. It’s butter scotchy.
Love your work
Speculoos, my mom and I got hooked on them when we visited Brussels. Thankfully they sell them in Canada under the name Biscoff.
Anti-Chef.... if you haven't ever seen the tv show "New Girl", you should check it out. You totally remind me of the character Nick - his whimsical playful fun attitude and carefree nature. Love this video and can't wait to watch more.
I’ve made these cookies so many times! Here are my modifications for American home cooks to the recipe Tosi gives out.
(1) Use Light Corn Syrup in lieu of Glucose Syrup. (2) “Flour” means “bread flour” because apparently Tosi only makes cookies with bread flour [they will turn out lacy if you use all-purpose flour]. (3) Skip the graham cracker crust. I don’t know why it’s even in there because it’s flavor is completely eclipsed by that of the coffee, butterscotch, and chocolate and it gets lost texturally from the pretzels, potato chips, and oats.
Lastly, honestly, the dough is 10x better than the cookies themselves. Sometimes I don’t even think it’s worth baking them because the dough is just that good.
Happy baking!
Thank-you! I will follow your lead! 😊
Mr Tracey,
Happy to see you again. I must say that by missing ingredients and switching this for that in recipes with whatever the counter had to offer is how many great snacks and dishes are created. Keep them coming!
PS: Amazon, usually covers those american goods. Otherwise I can tip you on asking the chocolatier shops or bakeries if they have any and want to sell some grams.
So true. Switching an ingredient here or there, sometimes that we’re magic happens. Or the opposite of that. Haha
Yeah amazon is always an option if I plan ahead. I was confident i would have been able to find everything I needed and start making them that same day. Not the case. I had to leave some men behind. Haha Thanks Sarah!
I know I've already left 3 comments.... but good Lord..... you are seriously cracking me up!!! The ending.... laughing so hard I got tears in my eyes. You have earned a fan today. I so needed this. Your cookies don't look like the real thing, BUT, they still look like they taste good anyway! And nothing is better than laughter and dessert!
Whenever I wanna cook something new I only watch your channel to learn how. I relate to your vibe lol.
I love the honesty in this video .. just feels like it’s me playing in the kitchen
We gotta learn thru the honesty right!?!
They looked awfully good even if they were not exact copies!!
Thank you so much for a relatable cooking experience...❤️
U could’ve used crushed Werther’s Originals in stead of butterscotch? And digestive biscuits in stead of Graham’s Crackers. Along with the other ingredients it’ll taste very similar.
I haven't tried the compost cookie yet! Maybe if you have your oven at a lower temperature and start monitoring the cookies at 10minutes to see if they are ready. If the cookie is not done yet, then keep monitoring 1-2minutes at a time. The lower the temperature, the slower the butter and sugar melts, so it causes the dough to spread less while being "cooked". Once it is cooked, then the cookie round is set. Hope this helps!
I am making these this week! Thank you for the inspiration!!
i just love watching ur trail and error kind of thing ... it's fun to watch ... keep up the good work !!
THANKS!!! Sometimes there is more error than trial...more cases than not
These look sooo good. Love the Lotus cookie swap! Great idea. Thanks for sharing!
I really like what the lotus cookie brought to these
In the South we call these Everything But The Kitchen Sink Cookies! ❤️❤️
This is how it is in my kitchen. Always something cray cray
Can’t stop watching!🎉😂🎉😂🎉😂
I’ve made these a dozen times ... cooking time is too long. You were right. Yours look great, I’m trying biscoff
Enjoy experiencying your baking/cooking journey. Universally relatable!
The cookies look delicious.
Speculoos makes everything better.
I love being in this journey with you❤
My first batch was too dark as well. Also, I didn’t have oats....so I went on without it. Still tasty. I’ll be making her key lime pie cake with the leftover graham crust!
At 6:45 OMG... Hilarious! 🤣🤣🤣 I don't know EXACTLY why...Just...couldn't,stop, laughing! 😆🤣 😂 Just found your channel and it's awesome! I love your baking skills, fantastic! 😋 So much fun! 😁 Bonus: Comedy Gold!!! Thank-you!!! 😅
Omg! These look so good! I like dark cookies! 💋🧚🏻♀️❤️🇺🇸
loved the video, it´s so relatable to me baking cookies!
Don’t cha just love it when those cookies spread 😭
@@antichef haha! XD
Dude, loved your videos. Really. I'm checking all your content.
Thank you!! Sooo awesome to hear!! 🙌🏼
I think it would be a challenge to mix in fragile chips and pretzels so that they still are distinguishable in the final product. I wonder if portioning the cookies then pressing in the stuff on top might work. Or maybe making really thin cookies the sandwiching the chips as a filling between two layers.
You can buy your missing ingredients on Amazon.
Try using an ice cream scoop for portion control.
Be careful of high-sided baking pans. Watch for timing of baking, as well as which rack you put them on.
I noticed some photos of compost cookies online had exactly what you mention: adding the pretzels and chips afterwards. That actually may turn out better that way!
Amazon for sure. Unfortunately I wanted to make them that very day, so I couldn’t wait for a delivery!
Thanks for the tips, I wasn’t sure if the baking trey I used was even correct. It came with the oven.
Definitely have to sub. This is me everyday in my kitchen. It's always good to know you are not alone😉 and I subject my family to my anti - show. 😂😂😂
You’re not alone Gayle!! This is my life..
des chips dans les cookies !!!!!!!!!!!!! c'est la première fois que je vois ça
You’re hilarious. Love watching. 🥄🤗
Watching this on 1.25 speed is just right.
Same
Freeze them before baking or increase oven temp to avoid the spread
I made sure to do both those things in the next cookie video!
I think you did great 👍🏾 keep up the creative works!
This is great. I tried making her awesome Liquid Cheesecake Cinnamon Bun Pie.
But, Jamie.... How did they taste? Even without Butterscotch chips I bet they were good.
this is that one video for some inexplicable reason I cut out my final review...they were v good, but room for improvement in my cookie making skillz
another great chanel thanks to CJ!
He’s the man! Thanks for stopping by!
@@antichef check out Levain Bakery 's Chocolate Chip Cookies they are much better than MilkBar in my opinion
It looked to me like you used dark brown sugar (which I almost always do, even if the recipe calls for light brown). That would be one reason why the cookies were dark (mine always are because the recipe calls for light and, well, I already said what I do).
In Europe, look for digestive biscuits instead of graham crackers. They're the standard substitute.
Great video! Maybe you could have used crushed Werther's butterscotch candies in lieu of the butterscotch chips :-)
haha i went through sooo much creative thinking of how I was gonna add those butterscotch cookies. I was also gonna buy a chocolate and butterscotch chocolate bar and try to make that work... I ran outta time worrying about it so I just ended up doing......nothing lol
@@antichef it happens to all of us :-) there's always next time! Keep the videos coming, they're so entertaining and inspiring! I'm from the Philippines and I've got a challenge for you to make our RICE CAKE. Just don't know if you'll find the ingredients in Belgium :-)
wow that is so COOL! Thank you! Lots and lots more coming! I'll definitely look into the rice cake and see what I can make of it! I've never struggled so much trying to find ingredients like I have in Belgium....😐
you gotta add to that christina tosi list the PISTACHIO BUNDT CAKE and not to forget the PISTACHIO LEMON CAKE
Adding them!
A delicious and easy to make milk bar cookie recipe i have ever tried. Thanks for sharing this cookie recipe. Also check out my special trash cookie recipe as well. Check out the recipe here: www.theparentingking.com/sweet-salty-santas-trash-cookies-are-perfect-christmas-cookies/
I love her bday cake cookiesssssss
🤤
😂😂😂 Thank you for making me laugh 😂😂😂
Thanks for watching Marilou!!!
Dude, I made these, cornflake marshmallow cookies and birthday cake cookies and packages them for christmas one year and everyone lost their minds. I think you baked them too long.
That’s insane, I’m sure they were to die for. I want to go through her entire catalogue.
Your too funny 🤣 😆 😄 😂 💀 😅 🤣 😆
These are supposed to be flat. Because of the amount of butter and sugar, the result is a lacey and thin cookie.
That makes sense! Maybe I did it correctly.....? Have you made them before?
Do you guys have Walmart or you can use Carmel squares cuts up instead of butterscotch chips
No Walmart’s up here. I could have ordered from amazon if I planned these things way in advanced. I couldn’t even find Carmel squares. The only thing I spotted here was Carmel syrup
I firmly believe that everyone who lives in Europe gets a coupon for a free pair of stan smith adidas.
bake a good and big BRIE EN CROUTE for your next gathering. thank me later ;)
🤔🤔🤔
hey it doesn't look like you did the seven minute whipping thing, its just hard without a stand or hand mixer. but it definitely does something.
I believe I had, maybe I didn’t do a good job showing that. I marched as closely to the recipe as possible, aside from a few ingredients...I think
@@antichef my man i just tried these and i can tell you that i don't think its the graham crackers or the butterscotch chips. i used both but i think its actually the coffee grounds they are tasting that seal the deal
also on my part my supermarket doesnt have a SMALL pack of regular ass pretzels oddly enough, i just got an "all mixed" bag of assorted stuff and picked the pretzels out. which meant my dough had some cheetos and doritos in it too.
just... thumbs up, tosi really is something else.
benjaminbankwin totally agree with you. I actually just had a real compost cookie for the first time this week. The coffee ingredient ties it all together!
@@antichef sorry, I know this is way late. I just made these. But before even attempting them, I watched Christina Tosi make them a few times, and read the part of her book where she talks about the mixing (creaming) of the sugars, butter and eggs. She whips the sugars, eggs and butter on almost high speed using a stand mixer because she says they will be pretty fluffy and turn almost white from all of the air you are mixing into it. She said that if you don’t mix it enough then you will end up with super greasy cookies that spread a lot.
So wore they tasty? You looked like you wore a little disappointed!!! You did good 👍
❤
Yeah I'm with Megan on this. A country without graham crackers?
And FYI Megan is my daughter.
Woah really???!?
Yeah but she doesn't want to admit it. LOL! JK
She lives about 482 Km from me so it's like like we can visit every day. We keep in touch by email and such.
Hey I noticed you saying your cookies spread too much. I think it's likely because you're using recipes by American bakers but you're using European butter. Your butter has much more fat in it than ours so often there's not enough flour/gluten to hold all the butterfat, which causes it spread out a bit. Not really sure how to rectify it often. Just be aware you don't need to leave it out as long to soften (but you refrigerate your dough quite a while so that's should solve that) and you might bake a little less.
As long as there edible, and if not smoke something that will help that along. Lol
After taking a bite of the cookie can you please give us feedback on it? Like if you liked it. Please and thank you!
Hello… just burned 1000 calories. That’s the last time I leave cookies in the oven when I nap.
Can you do a video in French or Dutch?
Hmmm, I'll look into getting translations enabled (if possible)
Why do you sound like Nick Miller?!!
sometimes ovens can be cooler at the bottom and it can mess with baking I think :(((
Who has glucose syrup, much less know what the heck it is.
I don't know what kind of witchcraft you pulled, but how you divided the table of mise en place ingredients and didn't drop everything....
Reckon you could've crushed up some butterscotch or toffees?
There’s so Anti-Chef black magic going on in all these episode, you don’t even realize ;)
I swear, I could not find butterscotch, in any form, anywhere! I was contemplating trying to make it myself
Could you please review the things you make. I love your videos, it is just a little unsatisfying that you don’t say how it tastes
Thanks so much for letting me know. I should have added my thoughts to the end of this. Moving forward, I’ll make sure to always include that!
The cookies were good, not great. Super disappointed in how much they flattened out. The texture was a bit too chewy and gooey. The pretzels were the highlight of the cookie, IMO. That all being said, they have not gone to waste 🤣
ANTI-CHEF oh cool thanks! I just subscribed the other day because I saw the milkbar birthday cake video. I made the cake for my family, hope it’s good!
Awesome, thanks for subbing!! Let me know how the cake turned out!!
@@antichef It looked great, but a little too sweet for me
Your funny! Good try.
Aren’t these compost cookies after all? They supposed to look like sh.....$@.... kidding .... they look great 👍
I wasn't crazy about these ones. The oven was on way too hot! A month later I tried to redeem myself with the Cornflake cookie.
After this video I went to the milk bar here in Toronto and bought the compost cookie. They r good. I prefer the crackpie though .... to bad it’s a limited selection..... no cakes.. :(
no i don't like this episode. you didn't even try it. what the hell does it taste like?
yeah thats my bad... I have no idea why I didn't include my review. These were incredibly tasty. I wouldn't call them an exact replica of Milk Bar's Compost Cookie, texture was not the same and taste was different because I used Speculaas and didn't include butterscotch chip, but still delicious.