Compost Cookies

Compost Cookies 1 C butter, unsalted 1 C granulated sugar 3/4 C light brown sugar 1 Tbsp corn syrup 1 tsp vanilla extract 2 large eggs 1 3/4 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp Kosher salt 1 1/2 C your favorite baking ingredients (options: chocolate chips, Twix, Raisenettes, Rollos, Cocoa Krispies) 1 1/2 C your favorite snack foods (chips, pretzels, etc.) Mix with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color Turn down the speed to low and add eggs and vanilla Turn up speed to medium high and beat for 10 minutes This allows the sugar to fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size After 10 minutes add the flour, baking powder, baking soda and salt Mix for about another minute just until your dough comes together Do not over mix at this point At a low speed, add in the baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough Add in your favorite snack foods last, beating at low low speed until they are just incorporated Using a 6 oz. ice cream scoop, make balls of cookie dough and place onto a parchment lined cookie sheet Cover the dough with plastic wrap and refrigerate for a minimum of one hour or up to 1 week DO NOT BAKE your cookies from room temperature or they will not hold their shape Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes While in the oven, the cookies will puff, crackle and spread At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface Cool the cookies completely