My week is still crazy busy. But only 2 more days left before I get 2 FULL days off.

Do you know what I’m gonna do for those 2 days? Nothing.

Except bake. I somehow always have energy to bake. So weird. But I guess when you find something you LOVE doing, you always have energy for it. Cleaning toilets, I never seem to have energy for that. When you can you start making your kids do chores, like cleaning the toilets? .

The idea of ‘compost cookies’ sound kinda gross to me. What, do you throw in your egg shells, used coffee grounds and watermelon rinds? Isn’t that what compost is? Yes, that is compost, with the intention of using it for your garden, or something like that.

But compost cookies are the kitchen cabinet version. Instead of saving your ‘reusable’ trash, you save your random kitchen snack scraps and throw them into a cookie. I know, sounds weird. TRUST ME, these are DELICIOUS! You have the sweet and salty combination going on that make your taste buds do a little happy dance. I used pretzels and chocolate chips. But any combination of ‘add ins’ would work. From potato chips to animal crackers, you name it. I intend on making more combination , perhaps this weekend.

Compost Cookies
Makes about 3 dozen cookies
Time: About 30 minutes

Ingredients
1 1/2 sticks (3/4 cup) butter, room temperature
1/2 cup brown sugar
1 cup sugar
1 tbsp corn syrup (this isn’t 100% necessarily, but it gives a little shine to the cookies, like they are from a bakery)
1 egg
1 1/2 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 cup crushed pretzels
1 cup mini chocolate chips (I use mini because then you get a little in every bite)

Directions
Preheat oven to 350 degrees.

With a stand mixer, or hand mixer, beat the butter and sugars together for about 2 minutes. Add in the corn syrup, then egg, then vanilla.

In a seperate bowl, sift the flour, baking soda, baking powder and salt. Add dry mix to the butter mix. Mix in the crushed pretzels and mini chocolate chips.

Using a small cookie scoop (about 2 tbsp quantity) scoop cookie dough onto cookie sheets.

Soft cookies: Bake for 12 minutes, until the edges are slightly browning.
Crispy Cookies: Bake for 14 minutes, until the entire cookie has a slight golden brown over it.

PS: these are not the cookies I tweeted about last night. Those little gems will be posted next week. I’ve already eaten 3, and they’re the size of my palm.