Compost Cookies
Compost Cookies - don't let the crazy name and ingredients scare you off, they are delicious!!
Servings: 24 Servings
Calories: 275kcal
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- ⅔ cups light brown sugar
- 2 Tablespoons light corn syrup
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 ¼ cup unbleached all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cups mini semi-sweet chocolate chips
- ½ cup butterscotch chips mini if you can find them
- ½ cup graham cracker crumbs
- ⅓ cup old-fashioned rolled oats
- 2 ½ teaspoons ground coffee
- 2 cups potato chips I used Ruffles
- 1 cup mini pretzels I used Snyders of Hanover
Instructions
- In a large bowl, beat together the butter, sugars, and corn syrup for 2 to 3 minutes.
- Add the egg and vanilla, and beat until light, fluffy, and pale in color, about 3 more minutes.
- Add the flour, baking powder, baking soda, and salt, and beat just until combined.
- Mix in the chocolate chips, butterscotch chips, graham cracker crumbs, oats, and coffee grounds, just until combined.
- Stir in the chips and pretzels.
- Cover with plastic wrap and chill for 1 to 2 hours.
- Preheat oven to 350 degrees.
- Using a large ice cream scoop, drop cookies onto a parchment paper/silpat lined baking sheet about 3-inches apart.
- Bake for 14 to 16 minutes, until golden brown on the edges and still slightly pale in the center.
- Remove from oven and allow cookies to set for 5 minutes before moving them to a cooling rack.
- Serve warm or cold. Store cookies in a sealed container for up to 3 days.
Notes
- The corn syrup gives the cookies a glossy, bakery look when baked.
- The original recipe called for glucose syrup, but you can substitute corn syrup.
- Chilling the dough keeps the cookies from flattening out as much when baking.
- The original recipe calls for mini butterscotch chips. I have never seen those before so I used the standard size.
- I also broke up the chips and pretzels a bit before mixing them into the dough. I wanted to spread the flavors throughout the cookies, so I put them into the measuring cup and pressed down. Nothing fancy, just enough to break them.
Nutrition
Calories: 275kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 218mg | Potassium: 198mg | Fiber: 1g | Sugar: 21g | Vitamin A: 255IU | Vitamin C: 1.3mg | Calcium: 22mg | Iron: 1mg