I found the recipe--sure is a lot of ingredients.

Momofuku Milk Bar's Compost Cookies

225 g butter, at room temperature (16 tablespoons (2 sticks))
200 g granulated sugar (1 cup)
150 g light brown sugar (2/3 cup tightly packed)
50 g glucose (2 tablespoons)
1 egg
2 g vanilla extract (1/2 teaspoon)
225 g flour (1 1/3 cups)
2 g baking powder (1/2 teaspoon)
1.5 g baking soda (1/4 teaspoon)
4 g kosher salt (1 teaspoon)
150 g mini chocolate chips (3/4 cup)
100 g mini butterscotch chips (1/2 cup)
1/4 recipe Graham Crust (page 112) (85 g (1/2 cup))
40 g old-fashioned rolled oats (1/3 cup)
5 g ground coffee (2 1/2 teaspoons)
50 g potato chips (2 cups)
50 g mini pretzels (1 cup)
For the graham crust:
190 g graham cracker crumbs (1 1/2 cups)
20 g milk powder (1/4 cup)
25 g sugar (2 tablespoons)
3 g kosher salt (3/4teaspoon)
55 g butter, melted, or as needed (4 tablespoons (1/2 stick))
55 g heavy cream (1/4 cup)

Cooking Directions

For the graham crust:

Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1. tablespoons) butter and mix it in.
Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
For the cookie:

Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated.
Be careful not to overmix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
Using a 2.-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature� they will not bake properly.
Heat the oven to 375�F.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. For the "coffee grounds" in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. We discovered that it doesn't make a difference what kind you use; the cookie is delicious every time. Just make sure you don't use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren't paper-thin, and so they do not break down too much in the mixing process.
Recipe courtesy Momofuku Milk Bar cookbook.

This recipe was styled by chef Karen Pickus for Good Morning America.

Here's another version from Grizzleykitchen.com:

Everything Cookies (Compost Cookies)

Adapted from Momofuku Milk Bar�s pastry chef, Christina Tosi

Notes: these cookies are perfect to make if you are trying to get rid of leftover chips or whatever you have on hand. Like most of my recipes, this is very adaptable. Feel free to use nuts, dried fruit, or whatever flavorings you like. Also, I must mention that if you ever find yourself in New York City, pay yourself a visit to my favorite bakery in the world, Momofuku Milk Bar. Christina Tosi is a young, innovative, genius who comes up with the most delicious and nostalgic desserts known to man. I absolutely adore and am truly inspired by her ideas.

Ingredients

2 sticks (1 cup) unsalted butter

1 cup granulated sugar

3/4 cup light brown sugar

1 tbsp light corn syrup

1 tsp vanilla extract

2 large eggs, room temperature

1 3/4 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp kosher salt

1 1/2 cups (total) chocolate and butterscotch chips

1 1/2 cups (total) crushed potato chips and pretezels

Directions

In a stand mixer with the paddle attachment, or with a hand mixer, 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 ten minutes are up, decrease your speed, and add 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 the chocolate and butterscotch chips and mix for 30 � 45 seconds until they mix evenly into the dough. Add in the pretzels and chips last, mixing until just incorporated.

Scoop cookie dough onto two baking sheets and wrap tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week. Chilling is crucial, as the cookies will not hold their shape otherwise.

Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.

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 to a plate or an airtight container for storage. They last about 5 days.

Thanks

I always use smushed up potato chips in my pecan sandies. They're what makes the 'sandy' part. They add just enough crunch to the cookie.

As the left over pretzels, just mixing with some melted chocolate chips would do the job for me.

I'm trying to think of what "leftover potato chips" might look like.....

I didn't see GMA but I have a recipe for potato chip cookies:

Potato Chip Cookie

1 lb. margarine
1 C sugar
2 tsp. vanilla
1 c potato chips, crushed
3 1/2 C flour
confectioners' sugar

Cream margarine until fluffy, add sugar and cream together. Add vanilla, potato chips and flour and mix well. Drop teaspoon of dough 2" apart on an ungreased cookie sheet. Bake in preheated 350 oven for 15 minutes. Sprinkle with powdered sugar while hot and place on paper towels to cool.

I haven't made these in years but they're good.

Jasdip,,,At my house a large bag of potato chips will just about get me through a movie,,,and a large bag of doritos and a quart of hot salsa will last through a one hour TV show.

If I want some leftover potato chips I have to buy the huge 3lb cans that are about 18" in diameter and 20" high...then I have to wait real late in the evening before opening them and I may have some leftovers in the morning, providing of course nobody else comes in to help me eat them,,,at least that is how I do it.