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Women’s Rural Entrepreneurial Network (WREN)


WREN’s Community Cookies




1 1⁄3 cups all-purpose flour
1⁄2 tsp baking powder
1⁄4 tsp baking soda
1 tsp salt
1 cup coarsely crushed potato chips
1 cup coarsely crushed pretzels,
I prefer sticks or minis
4 graham cracker rectangles coarsely crushed (approximately 1 cup)
1⁄2 cup semi-sweet chocolate chips
1⁄2 cup butterscotch chips
1⁄3 cup quick or rolled oats
1 tbsp coffee grounds, not instant coffee
1 cup unsalted butter softened to room temperature
1 cup granulated sugar
2⁄3 cup firmly packed brown sugar
1 large egg room temperature
1⁄2 teaspoon vanilla extract


In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another bowl, toss together the crushed potato chips, crushed pretzels, crushed graham crackers, chocolate chips, butterscotch chips, oats, and coffee grounds.

In a large bowl, use a mixer (medium speed) to cream the butter and sugars (approximately 3 minutes). Add the egg and vanilla extract and beat again until completely combined.

Reduce mixer speed to low, add the flour mixture. Don’t over mix the dough.

With the mixer still on low speed, add the bowl of mix-ins, only for about 10 seconds. Continue mixing with a spatula, stirring carefully until everything is thoroughly combined.

Using a cookie scoop (approx. 1 and 1⁄2 tbsp), roll the dough into balls. Chill in the refrigerator at least 1 hour and up to 3 days.

Preheat the oven to 375°F. Line baking sheets with parchment paper, and place chilled dough balls on them. Depending on size of cookies, bake for 12-16 minutes, just until the edges start to brown.

Remove from oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.