These delicious cookies are chewy on the inside and crisp on the outside! The individual tasty snacks that make up this cookie add up to taste like a million bucks! Delicious chocolate chip cookie dough is joined together with butterscotch chips, crushed graham crackers, old-fashioned oatmeal, coffee grounds, potato chips, and mini pretzels. The result? The cookie is sweet, salty, and utterly addictive. The process of dropping the pan in the oven allows the center of the cookie to cook last, creating a cookie that stays soft in the center while the edges become rippled, crispy and golden.
- 70 mins
- 36 servings
- 2 sticks butter, salted (226 g)
- 1 ½ cups granulated sugar (326.5 g)
- ¼ cup packed dark brown sugar (53.5 g)
- 1 ½ tsp Rodelle’s Baker’s Extract (7.5 ml)
- 1 egg (57 g)
- 2 tbsp water (ml)
- 2 cup all-purpose flour (269 g)
- ½ tsp baking soda (4 g)
- 1 tsp sea salt (7 g)
- ½ cup 60% cacao chocolate chips (86 g)
- ½ cup butterscotch chips (82.5 g)
- ½ cup crushed graham cracker (30 g)
- ⅓ cup old-fashioned oats (32.5 g)
- 1 tbsp finely ground coffee (6 g)
- 2 cups potato chips, whole (50 g)
- 1 cup mini pretzels, whole (41.5 g)
- Line 4 baking sheets with aluminum foil dull side up. Preheat an oven to 350 F.
- Cream together room temperature butter and both sugars for 5-7 minutes, scraping down the bowl frequently. Add in the extract and mix until combined.
- Add in the egg and beat until emulsified. Add in the water and mix until combined.
- Combine the dry ingredients from all-purpose flour to sea salt. Add the dry ingredients into the creamed mixture and mix at low speed until just combined.
- Add both chips and mix until just combined.
- Add the crushed graham crackers, old-fashioned oatmeal, and ground coffee. Mix until combined
- Add the potato chips and pretzels whole and mix until just combined.
- Roll the cookies into 3 oz balls and place four balls separated onto the baking sheet. Freeze the cookies for 15-18 minutes.
- Remove the cookies from the freezer and place the tray directly into the oven. Place another cookie sheet with raw, formed cookie dough into the freezer while the first tray bakes.
- Bake the cookies for 10 minutes. Lift the pan while it is still in the oven and drop it once or twice. The cookies should deflate. Bake the cookies for another 2 minutes, then repeat by dropping the pan. Repeat this process 3 more times for a total of 18 minutes. You may need to add 1-2 minutes after the last “bang” to ensure the edges of the cookies are perfectly golden. Repeat this process with the remaining cookie dough.
- Allow cookies to cool for 30 seconds to one minute before removing them to a cooling rack.
- After adding the potato chips and pretzel, make sure not to overmix! You want to keep as many pretzels whole and intact as possible.
- Do not freeze the cookie dough balls longer than the recipe states, or they will take much longer to bake.
- Banging the pan in the oven may seem wrong, but the result is oh-so-right!