2 sticks ( ½ lb) butter at room temperature 1 tsp. kosher salt
1 Cup granulated sugar ¾ Cup mini chocolate chips
⅔ Cup llght brown sugar ½ Cup butterscotch chips
2 TBSP glucose ½ Cup crushed graham crackers
1 egg ⅓ Cup old fashioned oats
½ Tsp vanilla 2 ½ tsp. ground coffee
11/3 Cups flour 2 Cups crushed potato chips
½ tsp baking powder 1 Cup mini pretzels
Combine butter, sugars, glucose in the bowl of a stand mixer fitted with the paddle
attachment. Beat at medium speed 2-3 minutes until combined. Scrape down the side of the bowl. Add the egg and vanilla and beat for 7-8 minutes.
Reduce the speed to low. Add the flour, baking powder, baking soda, and salt just until the dough comes together- less than a minute.
With the mixer still at low speed, add the chocolate chips, butterscotch chips, graham crackers, oat, and coffee just until combined. By hand, fold in the pretzels and chips taking care not to break them into tiny pieces.
With an ice cream scoop or ¼ Cup measure portion out the dough onto two cookie sheets lined with parchment or silicone. baking mats. (Do not crowd the dough- these cookies spread) Pat the tops down to 1/2”balls.
REFRIGERATE DOUGH FOR 1 HOUR- OR OVERNIGHT. DO NOT BAKE WITHOUT CHILLING- THE COOKIES WILL SPREAD TOO QUICKLY AND BURN.
Preheat the oven to 375.
Remove cookies from the refrigerator and bake 17-18 minutes. The cookies should be faintly
brown on the edges but still bright yellow in the center. Be careful not to over bake.
Cool completely on the sheet pan then transfer to a plate or an airtight container. They will keep fresh at room temperature for 5 days and frozen for 1 month.
