Compost Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature;

1 cup packed light brown sugar;

2 large eggs;

1 1/2 teaspoons vanilla extract;

1 1/4 teaspoons baking soda;

1/4 teaspoon salt + more for sprinkling;

2 teaspoons cornstarch;

1/2 cup oatmeal;

2 1/4 cups all purpose flour;

2 Tablespoons roasted peanuts, chopped;

1/3 cup chopped Snickers;

1/2 cup pretzels, chopped;

1/2 cup sturdy potato chips, broken up slightly;

1/2 cup M&Ms.

Preparation:

In the bowl of an electric mixer, cream together softened butter and sugar on medium high speed for 3-5 minutes until light and fluffy.

Add eggs and vanilla extract and continue to mix on medium speed for about a minute until the consistency is even throughout. Then add baking soda, mix for about 20 seconds, add salt and cornstarch, mix again for another 20 seconds, and then stop the mixer and add all of the flour at once. Slowly mix the flour in until just combined. Do not overmix. Add your mix-ins all at once and gently mix at the lowest speed for about 5 seconds until thoroughly incorporated.

Divide the dough into heaping scoops and roll into approximately 2-3 inch balls and sprinkle each dough ball with a small pinch of salt. Lay dough balls on a plate and refrigerate overnight. If you're really in a hurry, you can freeze them for 2-3 hours.

Preheat the oven to 350F. Spread six dough balls on a prepared (greased, or covered with parchment or a silpat) cookie sheet. Bake for 11-12 minutes, until the edges are golden. The tops will not brown very much; that's ok. Allow to cool on the cookie sheet for five minutes before transferring to a wire rack to cool completely.