Soil Amendment Cookies

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16 large cookies Medium
Total: Active:
0 Ratings 

Ingredients (14)

  • 1 cup butter (that's two sticks, salted)
  • ½ cup granulated sugar
  • ¼ + 2Tbsp brown sugar
  • ½ Tbsp corn syrup
  • 1 tsp vanilla extract
  • 1 large egg
  • 2½ oz. all purpose flour
  • 2 oz. oats, ground into powder
  • 1 tsp. baking powder
  • 1 tsp Kosher salt
  • 1 heaping tsp. finely ground coffee
  • ¾ c. each, chocolate chips and butterscotch chips
  • ¾ c. pretzels, broken up a little
  • ¾ c. potato chips (I used Lays), crushed just a little
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Soil Amendment Cookies

After I tasted Compost Cookies in New York last winter, I wanted to recreate them at home. Thing is, the only recipes floating around are versions of the recipe that Christina Tosi apparently shared on Regis, and while the results were tasty, they were nothing like the real deal. I started hacking away at the recipe, and this is what I came up with. Where the originals are thick and chewy, these are thin and crispy—I like them even better than Momofuku’s!


  1. 1In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
  2. 2On a lower speed, add egg and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
  3. 3When time is up, on a lower speed, add the flour, baking powder, baking soda, coffee, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula. Stir in remaining ingredients.
  4. 4Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan. Flatten each scoop slightly.
    Wrap scooped cookie dough tightly with plastic wrap and freeze for 1 hour.
  5. 5Heat the oven to 400F.
  6. 6When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4″ apart in any direction.
  7. 7Bake 12-15 min. Turn the pans and swap them top to bottom at 6 minutes. The cookies will spread a lot and become lacy and crisp at the edges. Let cool completely before trying to remove from the pan.
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