Kitchen Sink Cookies

My thanks to the Brown Eyed Baker who told all her followers about 'Compost Cookies' so called because everything goes into them.  I have tested and adapted her recipe for UK readers and prefer to call them 'Kitchen Sink Cookies' because they contain everything except ....
Its likely that you won't have all the ingredients but I promise you its worth getting them in because these cookies are great, chewy and crispy, salty and sweet. 
They don't last either, left on the table after dinner guests kept breaking off pieces and popping them into their mouths, they are pretty irresistible.
The recipe specifies chocolate chips but I preferred to buy a bar of chocolate and cut it into chunks, a far better result for a little effort.  I also couldn't lay my hands on butterscotch chips so used fudge chunks instead.  This is the sort of recipe you can do whatever you want with, try adding peanuts or desiccated coconut for example.

KITCHEN SINK COOKIES

 

Digestive mixture

• 30g digestive biscuit crumbs (about 2 biscuits)
• 1 tsbp milk powder
• 1.5 tsp granulated sugar
• 1/8 tsp salt
• 15g butter, melted
• 1 tbsp. double cream

For the cookies

• 225g plain flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1 tsp salt
• 225g butter at room temperature
• 200g granulated sugar
• 125g soft brown sugar
• 1 tbsp. light corn syrup ( or try golden or maple)
• 1 egg
• 1/2 tsp vanilla extract
• 150g chocolate chips/chunks (see above)
• 75g butterscotch chips
• 40g rolled oats
• 2.5 tsp ground coffee
• 50g potato crisps
• 50g mini pretzels

Prepare the digestive mixture
In a small bowl stir together the crumbs, milk powder, sugar and salt
Whisk together the cream and melted butter then add to the dry ingredients
Toss with a fork until the mixture is evenly moistened then set aside

In a medium bowl combine the flour, baking powder, bicarb and salt
In the mixing bowl of a Kenwood or similar combine the butter, sugars and syrup and cream till soft and fluffy
Scrape down the sides of the bowl and add the egg and vanilla then continue to beat for another 5 minutes
Reduce the speed to low and add the flour mixture, mix till the dough just comes together
Still on low speed add the chocolate, butterscotch, digestive mixture, oats and coffee and mix until just incorporated
Add the crisps and pretzels and do the same again
Using an ice cream scoop or a 1/3 cup measure place scoops of dough onto baking sheets lined with baking paper
Pat the tops flat, cover with cling film and chill for at least an hour

After 45 minutes preheat your oven to 375F/180C/Gas 5
Remove the cling film
Bake for about 15 minutes until the edges are just turning brown
They will spread out and probably meet so as they cool just gently run a knife along the joins to separate them
Allow to cool completely on the baking sheets