Smorgasbord Cookies

Name: Smorgasbord Cookies
Yield: Makes about 24 cookies
Cuisine: United States
Ingredients: 2½ cups unbleached (all-purpose) flour; 1¼ teaspoons fine sea salt; 1¼ teaspoons baking soda; 1 cup granulated sugar; ½ pound (2 sticks) unsalted butter, at room temperature; 1 tablespoon molasses; 1 cup packed light brown sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 cup semisweet chocolate chunks; 1 cup semisweet chocolate chunks; ¾ cup butterscotch chips; ¾ cup white chocolate chips; 2 cups ruffled potato chips; 1 cup chopped walnuts; 1 cup mini pretzels

Preparation info

Makes about
24
cookies

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

These are packed with so many ingredients that they are like a smorgasbord in cookie form. Think of them as kicked-up chocolate chip cookies, with lots of mix-ins: a hefty amount of chocolate chunks, white chocolate chips, butterscotch chips, walnuts, potato chips, and pretzels. Trust me on this one–they’re addictive.

Ingredients

2½ cups unbleached (all-purpose) flour
1¼ teaspoons baking soda
1¼

Americas
United States
Dessert
Vegetarian

Method

Line two cookie sheets with parchment.

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, both sugars, the molasses, and vanilla on medium-high speed for 2 to 3 minutes. Add the eggs and beat for 5 to 7 mi