Milk Bar's Compost Cookies®

Step 1

In a medium size bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 2

In another medium size bowl, toss together the crushed potato chips, crushed pretzels, crushed graham crackers, chocolate chips, butterscotch chips, oats, and coffee grounds.

Step 3

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream to gather the butter and sugars on medium speed until light and fluffy (approximately 3 minutes). Add the egg and vanilla extract, and beat again on medium speed until completely combined, scraping down the sides and bottom of the bowl as necessary.

Step 4

Reduce mixer speed to low and add the flour mixture, mixing until the dough just comes together. Do not over mix the dough.

Step 5

With the mixer still on low speed, add the bowl of mix-ins, only for about 10 seconds, being careful not to over mix the dough or break too many of the chips or pretzels. Continue mixing with a spatula, stirring carefully until everything is thoroughly combined.

Step 6

Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls. You can also combine two cookie dough balls to make large cookies. Place them on a couple large plates. Chill in the refrigerator at least 1 hour and up to 3 days (if chilling longer than a few hours, cover with plastic wrap).

Step 7

When you are ready to bake the cookies, preheat the oven to 375°F (191ºC). Line two large baking sheets with parchment paper (not silicone baking mats)*, and place chilled dough balls on them (no more than 8 small or 6 large dough balls on a sheet at a time). Bake small cookies for 12-13 and large cookies for 15-16 minutes until cookies just begin to brown on the edges. The centers will look under-baked. Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 5 days. Cookies freeze well-- up to 2 months.