Wednesday, February 29, 2012

Landfill Cookies

Remember these cookies?

Well, I took things a little further this time.

I just couldn't help it! I'm mildly obsessed with all things sweet and salty.

And who doesn't want potato chips in their cookies?

These are basically my take on the consummate "Trash" or "Kitchen Sink" cookie, where you basically add everything you can find in your pantry to the dough.
I stopped when I got to the jar of olives.

But only because they expired in 2009.

Landfill Cookies
Yield: 18 cookies

4.25 oz (1 cup minus 1 Tbsp) cake flour
4.25 oz (3/4 cup plus 1 Tbsp) bread flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp kosher salt
10 Tbsp unsalted butter, softened
5 oz (1/2 cup plus 2 Tbsp) light brown sugar
4 oz (1/2 cup plus 1 Tbsp) granulated sugar
1 egg
1 tsp vanilla extract
3/4 cup mini semisweet chocolate chips
1/2 cup peanut butter chips, roughly chopped (or mini if you can find them)
1/3 cup graham cracker crumbs (about 3 graham crackers, ground)
1/3 cup rolled oats
1 1/2 tsp ground coffee
2 cups plain potato chips
1 cup mini pretzels

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, combine both flours, baking soda, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer, cream the butter and both sugars with the paddle attachment. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy. 
4. Scrape down the sides of the bowl and add the egg and vanilla extract. Beat on medium speed to incorporate. Add the flour mixture and beat on low speed until just barely incorporated. 
5. Add the chocolate chips, peanut butter chips, graham crumbs, oats, and coffee. Mix on low speed just to combine. 
6. Add the potato chips and pretzels, and mix on low speed to break them up and incorporate them into the batter.
7. Divide the batter into 2 oz balls and arrange on baking sheet. Use your hand and press down to flatten the top of each cookie. Bake 15-18 minutes or until the edges of the cookies just begin to turn golden brown. Remove baking sheet to a wire rack and leave the cookies on the sheet to cool completely.

Recipe Notes:
  • I used Cape Cod potato chips.  
  • Don't be afraid of breaking up the chips and pretzels when you mix them in. If you leave too many of them whole or in large pieces, the cookies will be crumbly and are more likely to fall apart (the pieces in the pictured cookies were actually still a little too large).
Recipe adapted from my go-to chocolate chip cookie and the Momofuku Compost Cookie

1 comment:

  1. Sometimes "trashy" is good and these cookies appear to meet the criteria. I look forward to having some real soon...Hint Hint


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