I love cookies and almost none more so than Compost Cookies. These cookies are basically whatever you want them to be. I adapted from this recipe, which is a from the original chef herself Christina Tosi! It’s so versatile and a great starting point for incorporating whatever you have lying around. This is what I started with:
I decided to ditch the Heath in favor of candy coated sunflower seeds though which was a much better choice. The best thing about these cookies is that they can be whatever you want them to be. A friend was telling me today that he made his with Cap’n Crunch and goldfish crackers! Nearly the whole cupboard is at your disposal really. I also added Tamarisk honey is which I picked up at Follow the Honey in Harvard Square. It’s unlike any honey I’ve ever tasted, smoky, malty, intense so good! I’ve also made these without the honey and they are equally delicious.
The mise for these cookies is pretty intense but well worth it. Make sure to clear plenty of space for everything, there’s a lot of it but it all comes together pretty quick when mixing. Makes 15-20 cookies
- 2 Sticks butter, room temperature
- 1 Cup sugar
- 2/3 Cup packed, light brown sugar
- 1 Egg
- 1/2 Tsp vanilla extract
- 1 Tbs corn syrup
- 1/2 Tbs Tamarisk honey (optional)
- 1 Tsp kosher salt
- 1 1/3 Cups flour
- 1/4 Tsp baking soda
- 1/2 Tsp baking powder
- 3/4 Cup chocolate chunks
- 1/2 Cup butterscotch chips
- 1/2 Cup sweetened shredded coconut
- 1/3 Cup old-fashioned oats
- 1/3 Cup candy-coated sunflower seeds
- 2 1/2 Tsp ground coffee
- 2 Cups kettle style potato chips
- 1 Cup mini pretzels, plus more for topping
In a bowl whisk together flour, salt, baking powder, and baking soda; set aside. In the bowl of a mixer combine the butter, sugars, honey, and corn syrup. Cream together 2-3 minutes. Scrape down the bowl and add the vanilla and egg and beat another 7-8 minutes until fluffy. Reduce mixer speed to low and slowly add flour mixture. Mix just until everything comes together. Scrape down the bowl and get ready to add the rest. Still on low speed add coffee, chocolate and butterscotch chips, coconut, sunflower seeds, and oats. Mix just until incorporated. Now add your potato chips and pretzels. I let the mixer go one rotation with these and turn it off, you want large pieces, not dust.
Using a cookie scoop or 1/3 cup measure drop dough on a parchment lined sheet pan. Pat the dough down and if wanted, fancy up the tops a bit with a little of whatever is inside. Why not, right? I would stay away from the potato chips though, they might burn.
Wrap the pan and chill in the fridge overnight. You can get away with an hour or two when needed but if you have the time overnight is best .
To bake heat the oven to 375.
Place the dough on lined pans 4 inches apart from each other. Bake for 18 minutes until edges are lightly browned. The cookies should still look slightly undercooked. Cool cookies completely on the sheets before storing.
The baked cookies freeze beautifully just wrap them well in plastic wrap and then foil and they will be good for a month at least I can’t speak to anything longer than that, I was surprised they lasted that long!
If you make these please let me know what you come up with.