Compost Cookie Bars

I love baking. I have a sweet little baking addiction. That's not to say I'm a professional baker in any way. Those of you who know me from growing up know that it might be more safe to say that I have an extreme fondness for cookie dough. Andy says that the things I bake only turn out about 80% of the time (those aren't horrible stats!). That means that 1/5th of the time the things I make come out of the oven burnt, runny, gooey, charred, or just down right un-edible. I love baking so much that I usually do it once, if not twice a week. Now with the new year that's started, my family has been like many of you and jumped on the 'healthy diet' bandwagon. I think this is pretty typical of a new year, and it's a good thing to do....but it also means my baking has taken the back seat since January began. On my last grocery shopping trip I didn't even buy any baking supplies (gasp!) and I have to admit, I'm going a little insane over here. So today I caved!!! I found this recipe for compost cookies and it sounded perfect for my un-baking-plenished kitchen. As I said, I was out of a lot of things, so I used chopped up dark chocolate bars that we got for Christmas plus I used Kashi fiber cereal and walnuts giving the cookies a tiny healthy note. I was even out of baking powder and learned how to make my own by mixing two parts cream of tartar to one part baking soda. The bars turned out delicious and I was able to breath a huge sigh of satisfactory-relief as I got to do my favorite thing and bake!

Compost Cookie Bar
(adapted from the Momofuku compost cookie recipe on the Regis and Kelly website)

1 3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 cup (8 ounces/2 sticks) unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup (you can substitute 1 Tbsp honey or maple syrup)
1 tsp pure vanilla extract
2 large eggs
2 Tbsp used coffee grounds
1 1/2 cups any baking add-ins (chopped chocolate, chocolate covered raisins, rollos, rice krispies cereal, etc.)
1 1/2 cups your favorite snack foods (potato chips, pretzels, nuts, etc.)

Preheat oven to 350F. Line a 9 x 13 x 2 - inch baking pan with parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In 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.

On a lower speed, add eggs 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.

When time is up, on a lower speed, add the flour mixture. 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.

On low speed, add in the coffee grounds and your chosen baking add-ins. Mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Spread batter in your prepared 9 x 13 x 2 - inch pan. Sprinkle the top of the batter with about 1/2 tsp fine sea salt (optional). Bake at 350F for 30-35 minutes. Let cool in pan on a wire rack. Cut into bars when cooled to room temperature.