Ingredients
16 tbsp. butter
1 c. granulated sugar
c. light brown sugar
2 tbsp. glucose
1 egg
1/2 tsp. vanilla extract
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
3/4 c. mini chocolate chips
1/2 c. mini butterscotch chips
1/4 recipe Graham Crust
c. old-fashioned rolled oats
2 1/2 tsp. ground coffee
2 c. potato chips
1 c. mini pretzels
1 1/2 c. graham cracker crumbs
1/4 c. milk powder
2 tbsp. sugar
3/4 tsp. kosher salt
4 tbsp. butter
1/4 c. heavy cream
Preparation
Step 1Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.Step 2Reduce 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 overmixing the dough.) Scrape down the sides of the bowl with a spatula.Step 3Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee, 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 overmix or break too many of the pretzels or potato chips. (You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.)Step 4Using a 2-ounce ice cream scoop (or a 1/3-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 5Heat the oven to 375 degrees F.Step 6Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.Step 7Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.Step 8To make the Graham Crust: Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.Step 9Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 grams (1 to 1 1/2 tablespoons) butter and mix it in.Step 10Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
