Averie Cooks

-1 To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter and beat on high power to cream it (whip it; you're not adding any cream) for about 2 minutes.
-1 Add the egg, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 minutes.
-1 Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
-1 Stop, scrape down the sides of the bowl, and add the chocolate chips, M&Ms, pretzels, and beat on low speed until just combined, about 1 minute.
-1 Add the potato chips and beat very briefly, about 20 seconds, to incorporate. Note - At this point the dough should have the consistency of typical cookie dough, a bit sticky and tacky, but not overly moist. If it is too wet, add 2 to 4 tablespoons flour, or as needed to get the dough to come together better and be less sticky.
-1 Using a medium cookies scoop, form approximately 16 equal-sized mounds of dough.
-1 Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
-1 Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
-1 Bake for about 9 to 10 minutes. Note - 8 minutes in my oven the cookies are underdone but anything over 11 minutes and they are prone to burning; watch your cookies and not the clock when determining doneness and keep a close eye on them. Bake just until the edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
-1 Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.