There’s something about chips in cookies. I mean, TWO snacks married into one?! Sounds like a dream come true. The crunchiness and salt factor from the chips lends a balancing savoury note to the otherwise sweet cookie. You all know I’m obsessed with savoury and sweet things – this one is no exception! I present to you, the compost cookie.
Compost cookies are basically the kitchen sink recipe of baking. A bit of oats, chocolate chips, nuts, coconut flakes, coffee grounds, potato chips… A compost cookie consists of whatever is in your kitchen pantry. For me, a compost cookie can have anything in it but it needs to have chips. Google any recipe and 99% of the time they will have potato chips in it. Genius or just plain crazy? I’m with the former.
The main reason I made these cookies is because I had thought of baking with Ovaltine, or malted milk powder. I had Googled a few different recipes and after much research, discovered that it was a huge flavour enhancer in baking. It really rounds out the flavour and adds an in-depth creaminess and milkiness to cookies, frostings and batter. It’s like the umami and the baking world. Who knew that a drink that you commonly drunk as a kid can provide so much flavour to baked goods?!
Honestly, make this recipe your own – throw whatever mix-ins you have on-hand. Just don’t forget the chips!
COMPOST COOKIES – makes 24 (2 dozen) cookies (adapted by The Batter Thickens)
1/2 cup butter, softened at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp madagascar vanilla bourbon extract
1/2 cup Ovaltine, malted milk flavour
1 cup all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 1/4 cup rolled oats
1 cup crushed potato chips
1 cup slivered almonds, toasted
Preheat the oven to 350F and position the rack to the middle. Line two baking sheets with a Silpat mat or non-stick parchment paper. Set aside.
Cream the butter in your stand mixer on medium-high for two minutes.
Add in the sugars and cream with the butter until it doubles in size.
Add the egg and vanilla extract and continue mixing on medium.
Mix the flour, baking soda, rolled oats and salt in a separate bowl until well-incorporated. Once mixed, gradually add in the dry ingredients to the wet ingredients.
Gently mix in the potato chips and almonds on low until everything is well mixed.
Drop by the spoonfuls and loosely roll into balls. Place on the baking sheets 1” apart and bake for 10 minutes. Let cool on a baking rack. Store in an air-tight container for up to three days.