Compost Cookies

compostcookies2
The potato chips turn into a delightful chewy bite and the pretzels add an occasional salty crunch. The rest is a heavenly, chewy chocolate/butterscotch mouthful

Story

If you're persnickety about your food, then before you read the ingredient list of these cookies and turn up your noses just listen for a minute. in my opinion, some of the very best flavor combinations are salty and sweet ones... popcorn and m&ms. Peanut butter and chocolate. candy corn and peanuts. (have you tried that one? thanks to my mom's dear cousin elsie for that discovery... tastes like a payday candy bar...)

Ingredients

2 teaspoons golden flaxmeal
4 teaspoons very hot water
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup dark brown sugar
1 tablespoon corn syrup (high fructose free)
1 large egg
1 large egg yolk
1 1/2 teaspoons vanilla extract
245 grams (about 1 3/4 cups) kumquat's all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup butterscotch chips (gluten-free!)
1/3 cup gluten-free old-fashioned rolled oats
2 teaspoons coffee grounds
1 cup potato chips (i used kettle chips)
1 cup gluten-free pretzels (i used glutino)

Instructions

 

Combine flaxmeal and hot water in a small bowl; stir until thick and viscous.
 
Combine butter and shortening in a stand mixer; beat until light and fluffy. Add sugar, brown sugar, and corn syrup; beat until creamy. Mix in egg, egg yolk, and vanilla.
 
Combine flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture and stir until well-combined. Stir in chocolate chips, butterscotch chips, oats, and coffee grounds. Add potato chips and pretzels; stir quickly and gently, being careful not to break them into small pieces.
 
Chill dough for 1 hour. Scoop dough in 1/3-cup measures onto parchment-lined baking sheets, and press to flatten to about 1/2-inch thickness. Preheat oven to 375°. Chill pans for 15 minutes. Bake pans, one at a time, at 375° for 13 minutes. Cookies will be golden brown on the edges and soft in the center. Cool sheet on wire rack; remove cookies to rack to cool completely. Continue with additional baking sheets.
Yield: about 19 cookies.
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