Potato Chip Pretzel Cookies

These "compost cookies” are a great dessert for a football party or fall gathering. They’re the perfect mix of salty and sweet, and I promise your guests (and you!) will love them.

16 tbsp unsalted butter, room temperature

1 cup granulated sugar

2/3 cup light brown sugar, packed

1 tbsp light corn syrup

1 large egg

1/2 tsp vanilla extract

1 1/3 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

1 1/2 cups chocolate chips

1/3 cup old-fashioned rolled oats

2 cups potato chips (I recommend Cape Cod potato chips!)

1 cup mini pretzels

Step 1:  Combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.

Step 2: Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Step 3: Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

Step 4: Still on low speed, add the chocolate chips, oats, and  mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.

Step 5: Using a 2 ¾ ounce ice cream scoop (or a ⅓ cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Step 6: Heat the oven to 375°F. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans (no more than 6 large cookies per half sheet pan). Bake for 15 to 16 minutes. The cookies will puff, crackle, and spread. They should be very faintly browned on the edges yet still bright yellow in the center.

Step 7: Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.