Compost Cookies
Compost Cookies requires about 12 hours and 18 minutes from start to finish. For 55 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 17g of fat, and a total of 351 calories. This recipe serves 18. A few people made this recipe, and 29 would say it hit the spot. A mixture of potato chips, graham crackers, butterscotch chips, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Smells Like Home. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so excellent. If you like this recipe, take a look at these similar recipes: Compost Cookies, Compost Cookies, and Compost Cookies.
Servings: 18
Preparation duration: 720 minutes
Cooking duration: 18 minutes
Ingredients:
½ tsp baking powder
¼ tsp baking soda
¾ cup mini chocolate chips or chopped bittersweet chocolate
2/3 cup tightly packed light brown sugar
½ cup butterscotch chips (or substitute more chocolate)
1 tbsp corn syrup
1 large egg
1 1/3 cups all-purpose flour
½ cup finely crushed graham crackers
1 cup granulated sugar
2 ½ tsp unbrewed ground coffee
1 tsp kosher salt
1/3 cup old-fashioned oats
2 cups potato chips (either wavy or rippled but not super thin chips)
1 cup mini pretzels
2 sticks (1 cup) unsalted butter, at room temperature
½ tsp vanilla extract
Equipment:
stand mixer
bowl
baking paper
baking sheet
measuring cup
plastic wrap
oven
frying pan
Cooking instruction summary:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and corn syrup on medium-high speed for 2-3 minutes. Scrape down the bowl and beat in the egg and vanilla. Continue to beat for another 7-8 minutes. With the mixer on low, mix in the flour, baking powder, baking soda, and salt until just incorporated. Scrape down the bowl again.Stir in the chocolate and butterscotch chips, graham cracker crumbs, oats, and coffee on low speed for about 30 seconds. Add the potato chips and pretzels with the mixer on low and stir for just a few seconds to slightly break up the salty snacks. You don't want to crush them too much so go easy here.Line a large baking sheet with parchment paper. Using a large cookie scoop (about 2 " diameter), divide the dough into rounds on the baking sheet, squeezing them onto the one sheet. Using your hand or the bottom of a measuring cup, flatten the dough balls into disks - don't worry if they touch each other at this point. Wrap the baking sheet tightly with plastic wrap (I like to secure the wrap with rubber bands around the pan) and refrigerate at least overnight or up to one week; freeze for up to 1 month.Preheat oven to 375 F and line two baking sheets with parchment paper. After the oven has preheated, remove the dough from the fridge and divide it up between the two baking sheets, leaving about 4 inches between each cookie - they will spread quite a bit so make sure the dough is cold when you bake them off.Bake for 15-18 minutes (add 2-3 extra minutes if baking from the freezer), rotating the pans 180 and from top to bottom halfway through the baking time. They will spread, crack, and puff up while baking and should be just slightly browned at the edges when done, even if the middles look undercooked. Cool the cookies on the pans on wire racks completely before transferring to a serving plate or storage container. Store for up to 5 days at room temperature.
Step by step:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and corn syrup on medium-high speed for 2-3 minutes. Scrape down the bowl and beat in the egg and vanilla. Continue to beat for another 7-8 minutes. With the mixer on low, mix in the flour, baking powder, baking soda, and salt until just incorporated. Scrape down the bowl again.Stir in the chocolate and butterscotch chips, graham cracker crumbs, oats, and coffee on low speed for about 30 seconds.
2. Add the potato chips and pretzels with the mixer on low and stir for just a few seconds to slightly break up the salty snacks. You don't want to crush them too much so go easy here.Line a large baking sheet with parchment paper. Using a large cookie scoop (about 2 " diameter), divide the dough into rounds on the baking sheet, squeezing them onto the one sheet. Using your hand or the bottom of a measuring cup, flatten the dough balls into disks - don't worry if they touch each other at this point. Wrap the baking sheet tightly with plastic wrap (I like to secure the wrap with rubber bands around the pan) and refrigerate at least overnight or up to one week; freeze for up to 1 month.Preheat oven to 375 F and line two baking sheets with parchment paper. After the oven has preheated, remove the dough from the fridge and divide it up between the two baking sheets, leaving about 4 inches between each cookie - they will spread quite a bit so make sure the dough is cold when you bake them off.
3. Bake for 15-18 minutes (add 2-3 extra minutes if baking from the freezer), rotating the pans 180 and from top to bottom halfway through the baking time. They will spread, crack, and puff up while baking and should be just slightly browned at the edges when done, even if the middles look undercooked. Cool the cookies on the pans on wire racks completely before transferring to a serving plate or storage container. Store for up to 5 days at room temperature.
Nutrition Information:
covered percent of daily need
