Compost Cookies

A few months ago I watched Regis & Kelly.  I have to admit, it's not really in my normal morning routine, but I am so glad that I did.  Kelly did a segment at Mamafuku Milk Bar and Chef Christina Tosi shared her Compost Cookie Recipe.  It reminded me a lot of an Everything Cookie that we used to make as kids.  The cookies where you dumped in oatmeal, chocolate chips, toffee, and whatever else you could find in the house and made a cool 'new' cookie each time... only here, you also add in things like potato chips or pretzels or other savory snacks to compliment the sweet. 

Genius idea.

We just happened to have a rainy day here in Ohio so Finn and I set out to make Compost Cookies a la Christina Tosi.  I also did some reading from others who have tried these and decided to adapt a few things.

Finnegan's Compost Cookies

{recipe adapted from Christina Tosi via Regis & Kelly}

• 2 sticks unsalted butter  {or use salted and decrease salt by 1/2}
• 1 c sugar
• 3/4 c dark brown sugar
• 2 t vanilla bean paste {you can substitute vanilla extract}
• 2 large eggs
• 1.5 T used coffee grounds {use a fine/espresso grind when making your coffee or substitute instant espresso powder here}
• 2 c flour
• 1 c oats
• 2 t baking powder
• 1 t baking soda
• 1 t course salt {I used vanilla bean salt.}
• 1 1/2 – 2 c baking ingredients {I used pecans, chopped chocolate, a few Rolos, some coconut, a few chopped marshmallows, a chopped gourmet candy bar, a couple chopped Werther's}
• 1 1/2 – 2 c snack foods {I used potato chips, pretzels, & Crispix cereal}

Chop up all of the baking ingredients and crunch up the snack foods {leave these a bit bigger because the small pieces virtually disappeared into the cookie} into bite size chunks.

Cream the butter & sugar for 2 minutes with the paddle attachment of your stand mixer.

Add the vanilla, eggs, and used coffee grounds.  Set a timer for 6 minutes and whip until the butter & sugars are completely incorporated & turns a light color.  {The original recipe calls for whipping 10 minutes, but I think this was too long and flattens out the cookies a bit too much.}

Add in the flour, baking powder, baking soda, salt, & oats.  Mix on low until just combined, do not over mix.

Add your baking ingredients.  Mix on low until combined.  {20-30 seconds} 

Add your snack foods.  Mix on low until just combined... just a few turns of the paddle should do it.

Line your cookie sheet with parchment paper and scoop {I used an ice cream scoop} the dough.  I put approximately 6 per cookie sheet.  I put the cookie sheets into the freezer for 3 hours.  {The original says to chill for at least one hour, but I really think you need more time.  Actually, if you can let the dough rest overnight, I think that would be perfect.}

Bake at 400 degrees for 9-11 minutes.

I also had some dough left over so I decided to make some bar cookies as well in a small glass baking dish.  They lend themselves beautifully to bar cookies, they were even better than the scooped because they didn't/couldn't spread as much and were thicker.  Next time I’ll just use a baking dish and make them like that.

What would be your ultimate sweet/salty combination of ingredients?