Here’s a recipe post that I’ve been wanting to revisit and perfect after making these cookies several times now. The major tip in the process is being sure to refrigerate your cookie dough at least an hour before baking and if you make extra, you can freeze them to bake at a later time. If you do, just let it thaw for about five minutes making it easier to work with the cookie dough to be placed on silicone mat before baking. Having the cookie dough chilled prior to baking help keep its cookie shape and fullness.

The silicone mat makes it super easy to ensure that each cookie bake nicely without burning the bottom as well as being able to remove the cookies easily from the mat. I highly recommend using one.
LePetitOven_Compost_Cookies_Revisited_2LePetitOven_Compost_Cookies_Revisited_3 LePetitOven_Compost_Cookies_Revisited_4

• 2 sticks of unsalted butter
• 2/3 cup Light Brown Sugar
• 1 Eggs
• 1 1/3 cup Flour
• 1 cup Granulated Sugar
• 2 Tbsp Corn Syrup
• 1/2 tsp Vanilla Extract
• 1/4 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Salt
• 3/4 cup Mini Chocolate Chips
• 1/2 cup Graham Crackers
• 2 1/2 tsp Ground Coffee
• 1 cup Mini Pretzels
• 1/2 cup Butterscotch Chips
• 1/3 cup Rolled Oats
• 2 cups Potato Chips

1. Cream butter, sugars and corn syrup for 2-3 minutes.
2. Add egg and vanilla to butter mixture and beat for 7-8 minutes.
3. Reduce speed to low and add flour, baking powder, baking soda and salt. Mix until dough comes together.
4. On low speed, add chocolate chips, butterscotch chips, graham crusts, oats and coffee for about 30 seconds.
5. Add potato chips and pretzels on low speed and be careful not to over mix or break too many chips and pretzels.
6. Refrigerate the dough for at least an hour. Bake at 350 degrees for 10-11 minutes.

That’s it. I hope you enjoy these with your friends and family because they will surely be a hit! Bon Appetit!