“All that and a bag of chips” Cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 cup butter
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cup oats, I like using quick-cooking
- 1/2 teaspoon salt
- 1 cup mini semisweet chocolate chips, I like the mini but you can use regular size as well
- 1 1/2 heaping cups potato chips
- 1 heaping cup salted pretzels
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with a paddle attachment (a hand mixer works as well) mix the butter and sugar together until it is pale in color and lighter in texture (aka “creaming” the butter and sugar together).
- Add the peanut butter and mix well.
- Slowly mix in the egg and vanilla and combine until well combined; use a spatula to scrape down the sides of the bowl to make sure everything is mixed in completely.
- Mix together the oats, flour, salt, baking power, and baking soda into a separate bowl.
- With the mixer on low, slowly add in the dry ingredients and mix until just combined.
- With the mixer on low, add in the chocolate, the potato chips, and the pretzels. Mix until they are evenly distributed and broken up a bit.
- Note: if you are using a hand-mixer you may want break up the chips and pretzels a bit before adding them in.
- Line a baking sheet with parchment paper and scoop the cookies onto the cookie sheet making sure they are spaced out since the cookies will spread as they bake. You can make them whatever size you like, usually I do 1/4 cup size for these.
- Add some crushed up potato chips to the top of each cookies; this is optional but totally worth it!
- Baking time will depend on how large you decide to make the cookies; if you do 1/4 cup scoop it can take about 15 minutes or until the edges start to get slightly golden.
- Allow the cookies to cool completely before moving them from the baking sheet.
Notes
Make sure your ingredients are all room temperature. This will help everything mix evenly together.
Don’t over-mix the batter once everything is added in. You want to mix enough so that it breaks everything up and evenly disperses the ingredients.
If you are making these with a hand mixer instead of a stand mixer, then break up the chips and pretzels a bit before adding them in since the hand mixer won’t break them up as well as the stand mixer.
Baking times will vary based on how large you make the cookies. Mine were about a 1/4 cup and took around 15 minutes at 350, but if you make them smaller they could bake up faster.
Make sure to use an oven thermometer to make sure your oven is at the correct temperature.
Allow the cookies to cool completely before moving them. My recipe makes for a much more crumbly cookie than a typical monster cookie and they need the time to set up after baking.