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.
- 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
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.
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!