2 sticks unsalted butter, softened
1 c. sugar
2/3 c. tightly packed dark brown sugar
1 Tbs. corn syrup
1 tsp. vanilla
1-1/3 cups flour
1/2 tsp. baking powder
1 tsp. salt
3/4 c. mini chocolate chips
1 c. butterscotch chips
1/3 c. rolled (not instant) oats
1 Tbs. ground coffee
2 c. plain potato chips (1-2 single serving bags)
1 c. mini-pretzels, broken into chunks so that most pieces are 1/2" long
1/2 c. graham crust (see below for recipe) - 1/2 c. crushed graham crackers, 1 Tbs. sugar, 1/4 tsp. salt, 2-1/2 Tbs unsalted butter and 1-1/2 Tbs. heavy cream
1. Make graham crust: Melt butter in pyrex measuring cup; add remaining crust ingredients and stir well to combine. If you do not have heavy cream, add another 1 Tbs. butter.
2. Line baking sheets with parchment or silicon baking mats ("silpat")
3. Combine flour, baking powder, baking soda and salt. Set aside.
4. Using stand mixer and paddle attachment, cream butter, sugars and corn syrup on medium-high for 2-3 minutes. Scrape down sides of bowl, add egg and vanilla and beat on medium-high for 7-8 minutes.
5. Slowly add flour mixture and beat on low speed until just combined, 30 seconds to 1 minute.
6. Add chocolate chips, butterscotch chips, graham crust, oats and ground coffee and mix for 30 seconds.
7. Add potato chips and pretzels and mix until just incorporated.
8. Using a medium cookie scoop (1-1/2" across), scoop dough onto cookie sheets. Cover with plastic wrap and chill for up to 1 hour (do NOT bake at room temp).
9. Heat oven to 375 degrees, and bake cookies for 8-12 minutes, rotating cookie sheets 1/2 way through baking. They should be brown on the edges and pale (cooked, not shiny) in the center.
10. After 10 minutes, transfer cookies to wire rack.
11. If you don't eat them all right away, they keep for up to a week in the refrigerator or up to a month in the freezer; store in an airtight container.
Good to know
This recipe is adapted from the Momofuku Milk Bar Cookbook, and came to me by way of the Table for Two blog.
If overmixed, cookies can become tough. When I was in 6th grade, I made sugar cookies that took this to the extreme: in an effort to get the perfect shade of green for St. Patrick's Day, I made cookies so tough you could barely bite through them. This made a memorable impression when I shared them at school.