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Reduce the speed to low and add the flour, baking powder, baking soda and salt. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. 40 grams (1/3 cup) old-fashioned rolled oatsĬombine the butter, sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.1/4 recipe Graham Crust (85 grams or 1/2 cup see separate recipe).100 grams (1/2 cup) mini butterscotch chips.150 grams (3/4 cup) mini chocolate chips.150 grams (2⁄3 cup, tightly packed) light brown sugar.We use Cape Cod potato chips because they aren't paper thin, so they don't break down too much in the mixing process. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. Just make sure you don't use instant coffee it will dissolve in the baking process and ruin the cookies. We discovered that it doesn't make a difference what kind you use the cookie is delicious every time. For the coffee grounds in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with craptastic coffee grounds that you can find just about anywhere. In a pinch, substitute 18 grams (1 tablespoon) corn syrup for the glucose. My brother-in-law calls them "garbage cookies" others call them "kitchen sink cookies." Call them what you want and make them as we make them at Milk Bar or add your own favorite snacks to the cookie base in place of ours. Compost cookies always turn out great in my mother's kitchen because she infamously has a hodgepodge of mix-ins, none in great enough quantity to make an actual single-flavored cookie on its own.