Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Anderson Cooper's Compost Cookies




Source of Recipe


Blog: Table for Two


List of Ingredients




2 sticks unsalted butter, softened

1 cup granulated sugar

2/3 cup tightly packed dark brown sugar

1 tbsp. corn syrup

1 egg

1/2 tsp. vanilla extract

1 1/3 cups bread flour (you may use AP flour instead if you don't have it on hand)

1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

3/4 cup mini chocolate chips

1 cup butterscotch chips

1/2 cup of graham crust (see below for recipe)

1/3 cup old-fashioned rolled oats

2 1/2 tsp. ground coffee

2 cups plain potato chips

1 cup mini pretzels

Recipe




Line baking sheets with parchment paper or silicone baking mats.
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 7-8 minutes.
Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.
Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and ground coffee, and mix for 30 seconds.
Then add the potato chips and pretzels 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. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.
Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 18 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. The idea is to have the outside edge a bit crispy with the insides chewy and soft.
Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 1 week or up to 1 month in a freezer.

Yield: 2 dozen | Prep Time: 20 minutes + 1 hour chill time | Cook Time: 18 minutes

---Graham Crust for the Compost Cookies---



Ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup dry milk powder

2 tbsp. granulated sugar

3/4 tsp. kosher salt

1/2 stick unsalted butter (4 tbsp.), melted

1/4 cup heavy cream


Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Whisk the melted butter and cream together and pour over your dry ingredients. The mixture should hold its shape if you squeeze it in the palm of your hands. If it doesn't, it's not moist enough, so add another 1 tbsp. or so of melted butter.
Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month.

Yield: 2 cups | Prep Time: 5 minutes | Cook Time: n/a