Ingredients: |
Ingredients: 1 cup (8 oz.) unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (abut 8 1/2 oz.) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 ½ cups semisweet chocolate chunks (from 1 [10-oz.] pkg.)
1 cup coarsely chopped almonds
¾ cup crushed corn chips (such as Fritos) (from 1 ¼ cups chips)
½ cup uncooked old-fashioned regular rolled oats
1 tablespoon flaky sea salt (such as Maldon), or to taste
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Directions: |
Directions:1. Preheat oven to 350°F. Line 4 baking sheets with parchment paper. Beat butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes. Add eggs 1 at a time, beating until fluffy, about 2 minutes. Add vanilla, beating until blended, about 10 seconds.
2. Whisk together flour, baking soda, baking powder, and kosher salt in a bowl; gradually add to butter mixture, beating on low speed, until just blended. Fold in chocolate, almonds, corn chips, and oats by hand.
3. Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Sprinkle evenly with flaky sea salt.
4. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden brown, about 12 minutes per batch. Let cookies cool on baking sheets 2 minutes; transfer to wire racks. Let cool slightly, 10 to 15 minutes, and serve. |
This recipe for Kitchen Sink Cookies is from