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Smorgasbord Cookies

  • Yield: 24 Cookies
  • Category:

Ingredients

  • 2 ½ cups unbleached all-purpose flour
  • 1 ¾ teaspoons baking soda
  • 1 ¼ teaspoons fine sea salt
  • ½ pound (2 sticks) unsalted butter, room temperature
  • 1 c granulated sugar
  • 1 c packed light brown sugar
  • 1 tbsp. molasses
  • 1 tsp. pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 c semisweet chocolate chunks
  • ¾ cup white chocolate chips
  • ¾ cup butterscotch chips
  • 1 c chopped walnuts
  • 2 c ruffled potato chips
  • 1 c mini pretzels

Instructions

  1. Line two cookie sheets with parchment.
  2. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a 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 minutes, until very light and fluffy.
  4. Turn the mixer speed down to low and add the dry ingredients in thirds, beating until combined. With the mixer running, one at a time, add the chocolate chunks, white chocolate chips, butterscotch chips, walnuts, potato chips, and pretzels. You want them to be in large, chunky pieces.
  5. Use a large ice cream scoop or a ¼-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between them to allow for spreading. Lightly tap each cookie slightly with the palm of your hand to flatten it. Cover the cookie sheets with plastic wrap and refrigerate for at least 30 minutes, or for up to 3 days, before baking.
  6. Position the racks in the middle and lower third of the oven and preheat the oven to 350℉.
  7. Bake the cookies for 15 to 18 minutes, rotating the pans halfway through the baking time, until the edges are golden brown. Let the cookies cool completely on a wire rack.
  8. The cookies can be stored in an airtight container at room temperature for up to 3 days.