Compost Cookies

By Trix

Ingredients

• INGREDIENTS:
• Yield: 2 dozen | Prep Time: 20 minutes + 1 hour chill time | Cook Time: 18 minutes
• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 2/3 cup tightly packed dark brown sugar
• 1 tbsp. corn syrup
• 1 egg
• 1/2 tsp. vanilla extract
• 1 1/3 cups bread flour (you may use AP flour instead if you don’t have it on hand)
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 cup mini chocolate chips
• 1 cup butterscotch chips
• 1/2 cup of graham crust (see below for recipe)
• 1/3 cup old-fashioned rolled oats
• 2 1/2 tsp. ground coffee
• 2 cups plain potato chips
• 1 cup mini pretzels

Details

Servings 1
Adapted from tablefortwoblog.com

Preparation

Step 1

Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Then add in the egg and vanilla extract and beat for 7-8 minutes.
Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.
Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and ground coffee, and mix for 30 seconds.
Then add the potato chips and pretzels until just incorporated.
Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.
Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 18 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that’s not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.
Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 1 week or up to 1 month in a freezer.