- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ⅔ cup tightly packed dark brown sugar
- 1 tbsp. corn syrup
- 1 egg
- ½ tsp. vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. kosher salt
- 3/4 cup mini chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup of store bought graham cracker crust
- 1/3 cup old-fashioned rolled oats
- 2 1/2 tsp. espresso powder
- 2 cups plain potato chips
- 1 cup mini pretzels
- Line baking sheets with parchment paper or silicone baking mat or parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Then add in the egg and vanilla extract and beat for 5 minutes.
- Slowly add in the flour mixture and mix until combined. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and espresso powder, and mix for 30 seconds.
- Then add the potato chips and pretzels (whole) until just incorporated.
- Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Pop the cookie sheets into the refrigerator for 30 minutes. (Don’t skip this step!)
- Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 15 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that’s not the case.
- Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.