Fishful Thinking Thursday - Compost Cookies recipe w/ GOLDFISH!

*To join in Fishful Thinking Thursday -

just click the fish, do one of the simple activities with your kids

anytime during the week, & write a post about it!
Then link back here to share your family's experience.

I've been meaning to share this Compost Cookie recipe for awhile now. My mom saw it featured on LIVE with Regis and Kelly a few months ago and knowing how much I love Fishful Thinking, she was excited to tell me that Kelly choose to use Goldfish as one of her favorite snack food ingredients!

I haven't made them yet since I don't have a stand mixer like it suggests, but I still may attempt it. (Good way to build up those biceps, right?) I was thinking of using the S'mores Goldfish flavor - yum! I'm sure some of you do have a mixer so maybe you'd like to try the recipe with your kids. Making treats together is one of our favorite Gift of Time activities.

If you decide to make them, I'd love to hear how they turn out! Here's the original link - http://regisandkelly.go.com/recipe-finder.html?_q=compost%20cookies.

Here's the recipe - these things are HUMONGOUS!!!

Compost Cookies with Goldfish

1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(Kelly used mini chocolate chips, raisinettes, rollos & cocoa krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
*Kelly used GOLDFISH, ritz, & fritos

DIRECTIONS:

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, baking powder, baking soda, and salt. 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 same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods (like GOLDFISH) last, paddling again on low speed until they are just incorporated.

Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

Heat the conventional oven to 400F. (350F in a convection oven)

When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction.

Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.

At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies stills seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.

Yield: 15 6oz cookies