Compost Cookie

Directions

1. 1
   {"0":"1. In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.","2":"2 On a lower speed, add eggs and vanilla to incorporate.","3":"Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.","4":"When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.","6":"3. Mix 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.","8":"4. On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.","9":"[Note: eating this cookie dough raw is dangerously good.]","11":"5. Using a 6 oz. ice cream scoop (I'm not sure how many ounces mine is, but it worked well), portion cookie dough onto a parchment lined sheetpan.","13":"6. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.","15":"DO NOT BAKE your cookies from room temperature or they will not hold their shape.","17":"7. Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread."}