I know what you are thinking… compost cookies?? Doesn’t sound very appetizing… but wait! Did you see that picture^^?? Pretzels, oats, chocolate, butterscotch, POTATO CHIPS! These cookies are packed with tons of tasty add ins that make them perfectly salty and sweet!! There is also some espresso powder in there! When they bake, these cookies spread out nice and thin and each bite is a little different. The key for big chunks of salty goodness is to throw in the chips and pretzels at the last minute while they are still whole so they just break up a little bit. So next time you are at the store, throw some of these ingredients in your basket and get to work! They are a crowd pleaser! I know this because I brought them to our UCLA football tailgate this past weekend. Let me get you in on a secret. If you are going to a football game, pack cookies for half time. Just trust me. You know you can’t go 4 quarters without eating something and you sure as heck don’t want to pay 10 bucks for kettle corn. Bring cookies! You won’t be disappointed, and neither will anyone sitting around you!
I added pretzels to the top of a few cookies 🙂
Brown edges make them crispy on the outside!
COMPOST! (in the best possible way)Print
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ⅔ cup tightly packed dark brown sugar
- 1 tbsp. corn syrup
- 1 egg
- ½ tsp. vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. kosher salt
- 3/4 cup mini chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup of store bought graham cracker crust
- 1/3 cup old-fashioned rolled oats
- 2 1/2 tsp. espresso powder
- 2 cups plain potato chips
- 1 cup mini pretzels
- Line baking sheets with parchment paper or silicone baking mat or parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Then add in the egg and vanilla extract and beat for 5 minutes.
- Slowly add in the flour mixture and mix until combined. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and espresso powder, and mix for 30 seconds.
- Then add the potato chips and pretzels (whole) until just incorporated.
- Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Pop the cookie sheets into the refrigerator for 30 minutes. (Don’t skip this step!)
- Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 15 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that’s not the case.
- Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.