Marjory's Period Cookies

When I was a kid, I always thought that Marjory the trash heap was the best character on Fraggle Rock (A close second being Uncle Travelling Mac!). She always seemed so wise, a sage pile of trash knitting her days away always prepared to deliver some bit of guidance to the somewhat lacking common sense Fraggles. She was my kinda gal "all-knowing and all seeing," with a couple magical abilities combined. At any rate, now when anyone mentions a compost pile, I immediately think of Ole Marjory.
Needless to say when I came across a recipe for something called compost cookies I had Marjory on the brain. I was intrigued. I was disgusted and after I read the ingredients, I knew I had to make these bad boys.
Now I won't lie, these cookies have been around the block. (naughty cookies!) I searched them on google and they have been blogged about to ETERNITY and back, so I won't waste a lot of time telling you where they originate from or the other crazy things the chef that created them has come up with I will just tell you the name is all wrong. I'm renaming these cookies. They will forever be known as Marjory's Period Cookies in our house. These cookies are the perfect way to combat period cravings! Salty/sweet/and chocolaty depending on what ingredients you put in them.
Without further adieu
Marjory's Period Cookies:
1 cup butter (that's two sticks, unsalted)
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp Kosher salt
1 1/2 cups your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods (chips, pretzels, etc.)
The first time I made these cookies I used chocolate chips, peanut butter chips, Dylan;s malt balls that I crushed up, Annie's cheddar bunnies, potato chips and tortilla chips.
The second time (yeah, second in two weeks) I used chocolate chips, peanut butter chips potato chips and Annie's cheddar bunnies. What I really want to use is potato chips, cheddar bunnies, chocolate rice krispies, white chocolate chips and some sort of candy coated chocolate.
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides 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 seconds 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 the same low speed, add in your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Portion cookie dough onto a parchment lined sheet pan. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the oven to 400 F,bake 9 to 11 minutes.
At 9 minutes, 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 still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring.