Name: Trash Can Cookies
Yield: Makes 36 cookies
Cuisine: American
Ingredients: ½ cup (100 g) granulated sugar; ½ cup (40 g) gluten-free quick oats; 1 cup (220 g) packed light brown sugar; ½ cup (1 stick/113 g) unsalted butter, cold and diced; 1 large egg; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 teaspoons finely ground coffee, such as Vietnamese, or instant espresso; 1¼ teaspoons baking powder; 1 cup (168 g) milk chocolate chips; 1 tablespoon pure vanilla extract; ⅔ cup (110 g) gluten-free butterscotch chips; 1 cup (168 g) semisweet chocolate chips; 3 tablespoons half-and-half or whole milk; 2 egg yolks; 1 tablespoon light corn syrup; 2 cups (70 g) gluten-free mini pretzels; ½ cup (18 g) coarsely crushed sea salt potato chips

Preparation info

Makes
36
cookies

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

These everything-but-the-kitchen-sink cookies are made in gluten-free homage to David Chang’s Compost Cookie, sold at Momofuku Milk Bar in New York. Note that when it comes to the coffee, the stronger, the better. As the pretzels and potato chips will get soggy, it’s not a good idea to store the completed dough in the refrigerator or freezer, but you can certainly make the dough, store it, and add the pretzels and chips when you’re ready to bake.