SRC Cookie Carnival: Compost Cookies

Welcome to a special Secret Recipe Club reveal: the Cookie Carnival. I was assigned to Little Bit of Everything, penned by Julie. I was just assigned to Julie's blog for our November reveal when I focused on her soup recipes. So, it was nice to take a little bit more time to explore the sweets on her blog.

I picked these cookies because, well, I loved the name. And when I asked my husband what he wanted for Christmas he said a compost bin. I had been thinking the same thing! Okay, we're weird...I know. But we just moved into a new-to-us house - after being in a postage stamp-sized rented townhouse for three years after the real estate bubble imploded here in California. So, we're both excited about composting for our garden again.

Compost Cookies

Slightly adapted from Little Bit of Everything's Compost Cookies

Ingredients

• 1 C butter
• 1 C organic granulated sugar
• 3/4 C organic light brown sugar
• 1 T ginger syrup
• 1 t pure vanilla extract
• 2 large eggs
• 1-3/4 C all purpose flour
• 2 t baking powder
• 1 t baking soda
• 1-1/2 C sweet baking ingredients (I used 1/2 C chocolate chunks, 1/2 C shredded coconut, and1/2 C sliced almonds)
• 1-1/2 C savory snack foods (I used remnants of three chip bags, including sweet potato chips, beet chips, and some jalapeno chips)
• 1 T coffee grounds

Procedure

In a large mixing bowl cream together butter, sugars, and ginger syrup until fluffy and pale in color, approximately 3 minutes.

On a lower speed, add eggs one at a time and vanilla until well combined. Increase mixing speed to high and beat for 5 to 7 minutes more.

Whisk together flour, baking powder, and baking soda. Slowly add flour mixture to the butter mixture.

Fold all of your mix-in ingredients into the dough.

Using a small-sized ice cream scoop, portion cookie dough on parchment paper-lined cookie sheet, placing them approximately 2" apart. Place in the freezer for at least 15 minutes.

Heat oven to 400 degrees F and arrange cookies on cookie sheets at least 2-3″ apart

Bake 9-11 minutes, until they are golden in color and slightly brown along the edges. Cool the cookies completely on the sheet pan. Thanks, Julie, these are amazing!

An InLinkz Link-up