Compost Cookies

23 ingredients
7 steps

Ingredients

  • 10 teaspoons graham crackers 0 12, enough to make 1 1/2 cups
  • 1/4 cup milk powder
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 4 tablespoons unsalted butter melted
  • 1/4 cup heavy cream
  • 16 tablespoons unsalted butter room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar tightly packed
  • 2 tablespoons glucose can substitute with 1 tablespoon corn syrup
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup mini chocolate chips
  • 1/2 cup butterscotch chips mini
  • 1/4 crust recipe graham, recipe below
  • 1/3 cup oats old-fashioned
  • 2 1/2 teaspoons ground coffee NOT instant coffee
  • 2 cups potato chips kettle chips work best
  • 1 cup mini pretzels

Directions

  1. 1
    To make the graham crust: In a food processor, process graham crackers. Transfer to a medium bowl and add milk powder, sugar, and salt. In a small bowl, mix melted butter and heavy cream. Add to graham cracker mixture and mix until combined. Use 1/4 of the recipe for the cookies and refrigerate rest for later (a pie or some more cookies).
  2. 2
    In the bowl of a stand mixer, using the paddle attachment, cream the butter, sugars, and glucose together on medium speed for 2 to 3 minutes. Then, add the egg and vanilla and continue to beat for 7 to 8 minutes.
  3. 3
    Reducing the speed to low, add the flour, baking powder, baking soda, and salt and mix until just combined. Then add the chocolate chips, butterscotch chips, graham crust, oats, and coffee. Mix until just combined.
  4. 4
    Line a baking sheet with parchment paper or a silicone mat and scoop out cookie dough using a cookie scoop or 1/3 measuring cup. Gently flatten the tops of each mound. Cover the baking sheet with plastic wrap and refrigerate for at least 1 hour or up to 1 week.
  5. 5
    Pre-heat oven to 375 F.
  6. 6
    Place cookies 4-inches apart and bake for 18 minutes. Cookies should be slightly brown at the edges but have yellow centers. Store in an airtight container for up to 5 days or freeze for 1 month.
  7. 7
    Leave cookies to cool on baking sheet.

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