Compost Cookies

Measure the butter, sugars and corn syrup into the large bowl of a stand-up mixer fitted with the paddle attachment and mix at medium speed for 2-3 minutes until combined. Add vanilla extract and eggs and beat at medium-high speed for 10 minutes (set the timer and make sure to mix for the full 10 minutes). Scrape down the sides of the bowl at the halfway mark.

Add in the flour, oats, baking powder, soda, and salt. Mix for 30 seconds.

Coarsely chop the pretzels and potato chips. Add the pretzels, potato chips, candies, chocolate chips and ground coffee into the dough. Mix for 30 seconds.

Using a large ice cream scoop to measure out the dough, scoop onto a parchment lined baking sheet, placing cookies 4″ apart. Freeze them for one hour, or up to a week, until firm.

Preheat oven to 400ºF. Bake frozen cookies for 10-12 minutes until brown around the edges and just baked through in the center. If the cookies look pale at this point, bake for an additional 1 or 2 minutes. Remove from oven and cool for a couple minutes on the baking sheet. Using a spatula move cookies to a cooling rack and cool completely. Store in a sealed container on the counter for 5 days or freeze for up to 3 months.

Cooking notes: All the candies and salty things are interchangeable and very versatile. Just use about the same proportions, and use whatever you have in your pantry. The coffee has to be freshly ground beans, no wet, used grounds or no instant coffee either.

Recipe adapted from Food.com.