COMPOST COOKIES

Compost Cookies image

Provided by Samantha Seneviratne

Time 2h35m

Yield About 2 1/2 dozen cookies

Number Of Ingredients 16

1/2 cup old-fashioned rolled oats
1/2 cup rice cereal squares, such as Rice Chex
2 tablespoons unsalted butter, melted, plus 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
Kosher salt
1 cup plus 3 tablespoons all-purpose flour
2 teaspoons ground coffee
3/4 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup chopped bittersweet chocolate (around 60% cacao)
1/2 cup honey-roasted peanuts, coarsely chopped
1/2 cup dried sour cherries, chopped
1/2 cup lightly crushed salted potato chips
Flaky sea salt, for sprinkling

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, toss together the oats, cereal, melted butter and 1/8 teaspoon salt. Spread the mixture onto a rimmed baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
In another medium bowl, whisk together the flour, coffee, baking soda and 3/4 teaspoon salt.
In a large bowl, mix together the room-temperature butter, granulated sugar and brown sugar with a wooden spoon until creamy. Stir in the egg and vanilla. Stir in the flour mixture. Then carefully fold in the chocolate, peanuts, cherries, potato chips and the cereal mixture. Scoop the dough into 2-tablespoon scoops on a baking sheet lined with parchment paper and roll each one into a neat ball. Freeze the dough balls for at least 1 hour.
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with flaky sea salt. Bake on the upper and lower racks until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.