Compost Cookies
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Rice Chex Cereal2 tbsps
Unsalted Butter (melted)3 tsp
Kosher Salt1 cup
All-Purpose Flour2 tsps
Ground Coffee3 tsp
Baking Soda3 cup
Granulated Sugar1 large
Egg2 tsps
Pure Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F
2
In a medium bowl, toss together the oats, Chex cereal, the 2 tablespoons melted butter and 1/8 teaspoon of the salt
3
Spread the mixture onto a baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time
4
In a medium bowl, whisk together the flour, coffee, baking soda and remaining 3/4 teaspoon salt
5
In a large bowl, using a wooden spoon, mix together the 10 tablespoons room-temperature butter, granulated sugar and brown sugar until creamy
6
Stir in the egg and vanilla
7
Then carefully fold in the chocolate, peanuts, sour cherries, potato chips and the oat and Chex mixture
8
Scoop the dough into 2-tablespoon scoops and roll each one into a neat ball
9
Freeze the dough balls for at least 1 hour
10
Preheat the oven to 325 degrees F
11
Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with the flaky sea salt
12
Bake until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through
13
Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely