Comments on: Regis and Kelly Compost Cookie Success! http://www.cookiemadness.net/2010/02/regis-and-kelly-compost-cookie-success/ A Batch of Cookies Almost Every Day Thu, 09 Feb 2012 06:01:33 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Laura http://www.cookiemadness.net/2010/02/regis-and-kelly-compost-cookie-success/comment-page-1/#comment-107814 Laura Thu, 17 Feb 2011 00:51:17 +0000 http://www.cookiemadness.net/?p=5953#comment-107814 Wanted to add I got the recipe from another site, as it is so nicely printed at the top to read the adjusted recipe first. :) Wanted to add I got the recipe from another site, as it is so nicely printed at the top to read the adjusted recipe first. :)

]]> By: alison http://www.cookiemadness.net/2010/02/regis-and-kelly-compost-cookie-success/comment-page-1/#comment-84564 alison Fri, 24 Dec 2010 13:45:19 +0000 http://www.cookiemadness.net/?p=5953#comment-84564 FYI the cookies have glucose not corn syrup FYI the cookies have glucose not corn syrup

]]> By: iluvfud http://www.cookiemadness.net/2010/02/regis-and-kelly-compost-cookie-success/comment-page-1/#comment-83918 iluvfud Thu, 23 Dec 2010 06:18:09 +0000 http://www.cookiemadness.net/?p=5953#comment-83918 I just tried these with: Whoppers, Raisinettes, potato chips, pretzels, semi-sweet and dark chocolate chips. I didn't crush the snacks too much, just enough so the pieces weren't huge. They turned out amazing! I made a double batch and I baked some right away after making dough balls and freezing for an hour or so — then the next day and the last dozen 3 days later. I must say, they were all good, but the 3-day-laters were the best. Needed 10 minutes of baking and stayed quite puffy/not flattened at all. I assume liquid evaporation helped the dough consistency over 3 days. I covered the dough with wax paper and foil (in the fridge, only froze right before baking). I just tried these with: Whoppers, Raisinettes, potato chips, pretzels, semi-sweet and dark chocolate chips. I didn’t crush the snacks too much, just enough so the pieces weren’t huge.

They turned out amazing! I made a double batch and I baked some right away after making dough balls and freezing for an hour or so — then the next day and the last dozen 3 days later. I must say, they were all good, but the 3-day-laters were the best. Needed 10 minutes of baking and stayed quite puffy/not flattened at all.

I assume liquid evaporation helped the dough consistency over 3 days. I covered the dough with wax paper and foil (in the fridge, only froze right before baking).

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