I haven’t made cookies in awhile and that is just sad. I love cookies but even more so I love cookie dough. I LOVE cookie dough. And don’t tell me I will get sick because of raw eggs because it aint gonna make me stop, I love me some cookie dough and have been eating it since the beginning of time and have yet to get sick from it! There have been times, many times, in my life that I made a batch of dough, put the bowl in the fridge and never once baked a cookie from it. I just ate the whole bowl of dough! Usually not in one sitting…usually…
Cookie dough is trouble for me though because I can easily eat spoonful after spoonful and not think twice about it but once the cookies are made I eat one or two and then make myself stop. Um hello, do you not realize you just ate probably half a dozen worth of cookies in that there dough?!?
But this recipe, don’t stop reading because you think I can’t eat cookies! I am trying to be healthier and this will ruin everything! Well let’s be real here, it won’t. You just have to have some self control and this is how I have my self I control. I scoop all of the dough out with my cookie scoop, bake some of them and freeze the rest of them. And then after I bake some of the cookies I leave a couple out and put the rest in the freezer. So when I need a cookie NOW I have baked frozen ones that I can pull out and microwave for 20 seconds and voila, hot fresh cookie. Or when I am not quite so desperate I can pull frozen balls of dough out and have a homemade dessert fast. Or if I really need a good treat I just pull one of those dough balls out and eat it!
That is what works for me. I can make cookies but don’t have an entire batch sitting out on the counter taunting me. Do what works for you though. Give them to neighbors or family members so they aren’t around. Make mini cookies so even if you eat two or three you are only eating the equivalent of one cookie. I promise you can still have treats and become healthier!
And the name of this recipe makes me laugh, Rob came up with it because there are lots of different kinds of chips in the recipe. So I went with it because I thought, well there are! We saw different recipes that inspired some of the ingredients, you always need chocolate and then while digging through my baking basket in the freezer I saw Reese’s PB chips and knew those had to go in. The dough was good and the cookies were even better. (Sometimes that happens!) You have little bits of crunch from the pretzels and potato chips and just the perfect amount of saltiness to complement the sweet. And chocolate and peanut butter and good with just about anything! I left a few with my cute Grandma and today when I saw her she said, “I ate one of those cookies you gave me and they were so good. What is in them?” After I told her she just laughed and said, “really?”. So they have been endorsed by my grandma so you know they are good! If you try these out let me know what you thought of them!
Lots O Chips Cookies
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
6 T sugar
1/2 cup brown sugar
1 tsp vanilla
1 cup chocolate chips
1/2 cup peanut butter chips
1 cup potato chips (I used Ruffles)
1 cup pretzels (I used Pretzel chips)
1-2 T milk, if dough is a little dry
Preheat oven to 350 degrees. In a stand mixer or with an electric mixer combine butter and sugars until creamy. Add egg and vanilla and mix until combined.
Put flour, baking soda, salt, chocolate chips, PB chips, potato chips and pretzels in the mixer and mix until just combined. Don’t over mix. If dough seems a little dry add 1-2 tablespoons of milk to help it come together. I added about a tablespoon.
Scoop out dough onto cookie sheets, flatten down just a little bit if they are big balls of dough. Put in the oven and bake 8-10 minutes or until the edges are set and the middle doesn’t look raw. Remove from oven and let them sit for 5 minutes on the cookie sheet before transferring to cooling racks.
These are great hot out of the oven or at room temp. And here is a little tip for you when it comes to cookie baking. Don’t over mix the dough and don’t over bake. With the dough, after you add the dry ingredients, just mix until everything is combined. If your dough seems a little warm or the cookies bake flat then chill the dough balls for 20-30 minutes to firm the butter back up. They will bake much better this way. I often do this with any cookies I make just to make sure they aren’t flat.
The second thing is to make sure you don’t over bake them…unless you like well cooked crunchy crispy cookies. Bake cookies till the edges are set, feel them with your finger, and till the tops look set and not raw. You want to pull them out before they look completely cooked and leave them sitting on the cookie sheet for at least 5 minutes. They finish cooking on the sheet, so if you cook them completely in the oven then you will have over baked cookies once they have cooled enough to take off the pans.