These cookies are inspired by the famous compost cookies I believe created at the Milk Bar bakery in New York City. These cookies are also called garbage cookies or cowboy cookies or even kitchen sink cookies. The original cookie has a whole bunch of sweet and salty ingredients hence the term everything other than the kitchen sink cookie. It includes chocolate chips, pretzels, potato chips, graham crackers, crushed coffee beans, oats, and butterscotch.
We have some of these ingredients in the recipe and skipped some yet turned out delicious. I’ve also included some swaps if you want them to be GF or vegan.
Swaps
- 1 stick of butter for 1/2 cup coconut oil.
- 1:1 all purpose flour to gluten free all purpose flour
- 1:1 Coconut sugar with brown sugar.
- 1 whole egg for 1 tablespoon ground flax+ ¼ cup water into a gel
- 1/2 cup butterscotch chips or ½ cup dark chocolate chips or chopped bar
- 1/4 cup white chocolate chips or raisins
- 1/4 cup lightly crushed potato chips or pretzels (crush just enough so they still look like chips or pretzels
- crushed coffee beans are optional but highly recommended.
Compost Cookies
Equipment
- Baking sheet
- mixing bowl
Ingredients
- 1 cup all-purpose flour regular or gluten free
- 1 cup old fashioned oats gf if needed
- ½ cup butter or coconut oil room temperature
- 1 tbsp vanilla extract
- ¼ tsp sea salt
- 1 tsp baking powder
- 1 whole egg or flax egg
- 1 egg yolk
- ½ tsp ground cinnamon or pumpkin spice optional
- ¾ cup coconut sugar
- ¼ cup white chocolate chips or raisins
- ¼ cup potato chips or pretzels crushed
- 2 tbsp crushed coffee beans not ground
- ½ cup dark chocolate chip or butterscotch chips
Instructions
- In a medium size bowl, whisk together a.p flour, baking powder, and salt. Set aside.
- In another bowl, toss together the crushed potato chips or crushed pretzels, chocolate chips or butterscotch chips, oats, raisins or white chocolate pieces and coffee grounds.
- In a large bowl using a food processor or by hand cream together the butter and sugar until light and fluffy. Add the egg, egg yolk and vanilla extract, beat again until completely combined, scraping down the sides and bottom of the bowl as necessary.
- Add the flour mixture and mix until the dough just about comes together. Add all of the bowl of mix-ins, and fold carefully with a spatula so not to over mix the dough or break too many of the chips or pretzels. Mix until everything is well combined.
- Roll the dough into balls to your desired size. Place them on a baking sheet, cover cookie dough balls and chill in the refrigerator at least 1 hour or up to 4-5 days.
- Preheat the oven to 350°F when ready to bake.Line two large baking sheets with parchment paper and place chilled dough balls on them (no more than 8 dough balls)).Bake the cookies for 12-13 minutes.
- The center of the cookies may seem under-baked and some cookies spread unevenly. You could reshape them while they are still hot using a cookie cutter or use a spoon to tuck in the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy! ***See notes for storage.
Notes
- Cookies stay fresh in an airtight container at room temperature up to 5 days.
- Baked Compost Cookies freeze well up to 2 months.
- Unbaked cookie dough balls freeze well up to 3 months.
- To bake from frozen and add 1-2 minutes to the baking time depending on the size of your cookie dough ball.
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