compost cookies

How To Make compost cookies

• 1

  MAKE GRAHAM CRACKER CRUST: Toss the graham crumbs, milk powder, sugar & salt with your hands in a medium bowl to evenly distribute your dry ingredients. Whisk the butter & heavy cream together. Add to the dry ingredients & toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients & turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional tablespoon of butter & mix it in. Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer. NOTE: Can use premade graham crackers if desired.
• 
  2

  Heat oven to 375 degrees F.
• 
  3

  Combine the butter, sugars & glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 - 3 minutes. Scrape down the sides of the bowl, add the egg & vanilla & beat for 7 - 8 minutes.
• 4

  Reduce the speed to low & add the flour, baking powder, baking soda & salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
• 5

  Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats & coffee & mix just until incorporated, about 30 seconds. Add the potato chips & pretzels & paddle, still on low speed, until just incorporated. Be careful not to over mix.
• 6

  Using a 2 oz. ice cream scoop (or a 1/3 C measure), portion out the dough onto a parchment lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not bake properly.
• 7

  Arrange the chilled dough a minimum of 4" apart on parchment or silicone baking mat lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle & spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
• 
  8

  Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card