It's becoming beautiful here. I don't mind the fifteen-minute walk to the subway during my commute from the Upper East Side to the bakery in Williamsburg. I put on some headphones and walk through blue skies, past rows of storefronts, businessmen in suits and women in skirts and heels. I was once one of them. I don't miss it.
I recently started on the 140 qt station at the bakery. This is a station primarily concerned with mixing huge batches of cookies and cakes. We start with the signature truffles, follow with 200 kilos of cookie dough, and finish with a giant batch of birthday cake. There's something to be said for the sweet life - I have a finer point of view on mixing and taking care to remove all dry pockets. I'm growing as a baker and chef, which is the entire reason I'm there in the first place.
This recipe is a celebration of Milk Bar, adapted from Christina Tosi's incredible crust for her Crack Pie. Ever since I ate that delicious, milky, custardy pie, I craved more of that salty-sweet crust. Now that I've finally managed it in cookie form, I'm bringing that to you - crunchy with oats, sweetened just enough with brown sugar, and delightfully slightly salted.
adapted from momofuku milk bar
2 sticks butter, room temperature
6 tbsp granulated sugar
1 1/3 cup packed light brown sugar
2 egg yolks
1 cup flour
3 cups rolled oats
1/4 tsp baking powder
1/4 tsp baking soda
2/3 tsp salt
Preheat oven to 350. In a stand mixer, cream butter and sugars together until fluffy. Add egg and beat on medium high. Stop, add flour, oats, baking powder, baking soda, and salt. Beat on medium until just combined. Spoon onto parchment lined sheet pan. Bake 8-10 minutes or until edges have browned and top begins to turn golden brown. Cool.