This recipe appears in:Bake the Book: Everything-but-the-Kitchen-Sink Cookies
Feel free to go crazy with add-ins when making these cookies—we're talking everything from sugary butterscotch chips and coconut to salty snacks like Fritos and tortilla chips. Seriously, the sweeter and saltier, the better.
Reprinted with permission from The Cookiepedia by Stacy Adimando. Copyright © 2011. Published by Quirk Books. Available wherever books are sold. All rights reserved.
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1/2 cup packed light-brown sugar
- 2 teaspoons vanilla extract
- 1 egg, plus 1 egg white
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoons kosher salt
- 1 cup of your favorite sweet add-ins such as peanut butter chips, sweetened coconut flakes, or dark chocolate chips
- 1 1/2 cups of your favorite salty snacks such as Fritos, potato chips, or pretzels
Preheat the oven to 375°F.
Line 2 large baking sheets with parchment paper and set them aside. Cream the butter and both sugars on medium speed for a few minutes, until they look light and fluffy. Add the vanilla and eggs and continue to beat on low speed until well combined, scraping down the sides of the bowl as needed.
In the meantime, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture in two batches, beating slowly after each addition, until fully incorporated.
Pour your sweet mix-ins into the bowl. Break up the salty snacks into smaller cookie-friendly pieces and dump those in as well. Use a spatula
to stir them together. It should look like a ton of mix-ins. That’s good.
Portion 2 heaping tablespoons of dough at a time into imperfect balls and place them at least 2 inches apart on the lined baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 16 to 18 minutes. Transfer to a wire rack to cool.