Compost Cookies Recipe

In a medium size bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
1 and ⅓ cups (160g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon salt
In another medium size bowl, toss together the crushed potato chips, crushed pretzels, crushed graham crackers, chocolate chips, butterscotch chips, oats, and coffee grounds.
1 cup (40g) coarsely crushed potato chips1, 1 cup (80g) coarsely crushed pretzels2, 4 full graham cracker rectangles3, ½ cup (85g) semi-sweet chocolate chips, ½ cup (85g) butterscotch chips, ⅓ cup (27g) quick or rolled oats, 1 Tablespoon (5g) coffee grounds4
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes). Add the egg and vanilla extract, then beat again on medium speed until completely combined, scraping down the sides and bottom of the bowl as necessary.
1 cup (226g) unsalted butter, 1 cup (200g) granulated sugar, ⅔ cup (133g) firmly packed light brown sugar, 1 large egg, ½ teaspoon vanilla extract
Reduce mixer speed to low and add the flour mixture, mixing until the dough just comes together.
With the mixer still on low speed, add the bowl of mix-ins, then mix for only about 10 seconds, being careful not to over mix the dough or break too many of the chips or pretzels. Continue mixing with a spatula, stirring carefully until everything is thoroughly combined.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls. You can also combine two cookie dough balls to make large cookies. Place them on a couple large plates then cover cookie dough balls and chill in the refrigerator at least 1 hour and up to 3 days.
When you are ready to bake the cookies, preheat the oven to 375°F (191ºC). Line two large baking sheets with parchment paper (not silicone baking mats⁵), and place chilled dough balls on them (no more than 8 small or 6 large dough balls on a sheet at a time).
Bake small cookies for 12-13 and large cookies for 15-16 minutes until cookies just begin to brown on the edges. The centers will look under-baked. Some cookies may have spread more than others. While they are still hot, I like to use a 4" round cookie cutter or a spoon to tuck in the edges and reshape the cookies. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 5 days. Cookies freeze well, up to 2 months. Unbaked cookie dough balls freeze well, up to 3 months. Bake from frozen and add 1-2 minutes to the baking time depending on the size of your cookie dough ball.

Ingredients

Instructions

Video

Notes

Nutrition Disclosure