Compost Cookies

~Barbara Gant

from New York bakery seen on Regis & Kelly

1 cup butter, room temp.

1 cup sugar

3\4 cup brown sugar

1 tablespoon corn syrup

1 tsp. vanilla

2 eggs

2 cups flour

2 tsp. baking powder

1 tsp. soda

Cream together butter & sugars & corn syrup well on high

for 2 to 3 minutes until fluffy. Scrape down bowl with

spatula. On lower speed add eggs & vanilla and set timer

for 10 min. & beat at med. high.

On lower speed add the flour, baking powder, soda & salt.

Mix only 45-60 seconds until dry ingredients are incorporated.

Add 1 1\2 cups of any combinationof the salty ingredients

you have on hand. Mix just 30-45 sec. until they are evenly

mixed into the dough. Ie. Ritz, chips, pretzels, Fritos or fish crackers.

Add 1 1\2 cups or so of any of the following:

Mini chips, Rolos, raisinettes or cocoa krispies.

Refrigerate dough at least 1 hour or up to 1 week. Cookies

will not hold their shape if baked at room temperature.

Using 6 oz. ice cream scoop place on parchment 4 inches apart.

Bake at 400 degrees for 9 to 11 minutes, until edges are brown.

Cool them completely on sheet pan. Yield 15 6oz. cookies