These cookies, based on a cookie by Christina Tosi of Momofuku Milk Bar, are chock-full of interesting goodies. The combination of salty and sweet is wonderful. And though the ingredient list is somewhat odd, I promise it all works well together.
1/4cupHershey’s Brand Butterscotch Chipsor other gluten-free brand
1/4cupcrushed potato chips
1/4cupcrushed gluten-free pretzel sticks
1/4cupcertified gluten-free oats
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
Beat the butter with the sugar until fluffy in the bowl of your stand mixer (fitted with the paddle attachment). Add the egg and vanilla and beat until smooth.
Add the flour, coffee, xanthan, baking soda, and sea salt and beat until combined. Add the chocolate chips, butterscotch chips, potato chips, pretzel sticks and oats and stir until evenly mixed.
Using a small scoop (I like 1 ouncor large spoon, scoop dough onto the parchment-lined cookie sheets, placing about 2 inches apart. Bake immediately, or for a fluffier texture, freeze for about 30 minutes until dough is firm.
Bake for 15 minutes, or until lightly golden brown. Remove to a rack to cool completely.
Store in an airtight container for up to 5 days, if there are any left!