2 ratings

Walnut Compost Cookies

Everything is in these cookies but the kitchen sink

Recipe Courtesy of Christina Tosi and California Walnuts

Lightly toasted walnuts pair up with fun ingredients like coffee, pretzels and butterscotch chips to create a uniquely delicious and irresistible cookie.


In a pinch substitute 1 tbsp corn syrup for the glucose


For the Walnut Compost Cookies

  • 2 Cups California walnuts
  • 2 Sticks, butter
  • 1 Cup granulated sugar
  • 2/3 Cups light brown sugar, packed
  • 1 Egg
  • 1/2 Teaspoon vanilla extract
  • 1 1/2 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • 1 Teaspoon kosher salt
  • 3/4 Cups mini chocolate chips
  • 1/2 Cup mini butterscotch chips
  • 2/3 Cups old fashioned rolled oats
  • 2 1/2 Teaspoons ground coffee
  • 1 Cup potato chips
  • 3/4 Cups mini pretzels


For the Walnut Compost Cookies

Heat the oven to 300°F. Spread the walnuts on a baking sheet and toast lightly for 20minutes. Cool completely. Heat the oven to 375°F.

Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate chips, butterscotch chips, oats and co­ffee and mix just until incorporated, about 30 seconds. Add the potato chips, pretzels and walnuts, until just incorporated. Be careful not to over mix or break too many of these larger ingredients (especially the walnuts!).

Using a 2 ¾ ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to one week.

Arrange the chilled dough a minimum of 4 inches apart on parchment – or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff­, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.