Everything-but-the-Kitchen-Sink Cookies

Makes 1 1/2 dozen

Ingredients

1 cup unsalted butter, at room temperature

1 cup sugar

1/2 cup packed light-brown sugar

2 tsp vanilla extract

1 egg, plus 1 egg white

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup of your favorite sweet add-ins (I like peanut butter chips, sweetened coconut flakes and dark chocolate chips)

1 1/2 cups of your favorite salty snacks (I use fritos, potato chips and pretzels)

Directions

Preheat oven to 375°F.

Line 2 large baking sheets with parchment paper and set them aside. Cream the butter and both sugars on medium speed for a few minutes, until they look light and fluffy. Add the vanilla and eggs and continue to beat on low speed until well combined, scraping down the sides of the bowl as needed.

In the meantime, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture in two batches, beating slowly after each addition, until fully incorporated.

Pour your sweet mix-ins into the bowl. Break up the salty snacks into smaller cookie-friendly pieces and dump those in as well. Use a spatula to stir them together. It should look like a ton of mix-ins. That's good.

Portion 2 heaping tablespoons of dough at a time into imperfect balls and place them at least 2 inches apart on the lined baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 16 to 18 minutes. Transfer to a wire rack to cool.

Variation: Here's a list of tasty mix-ins you can stir into the cookie dough. Mix and match your favorite snacks!

Honey-roasted nuts

Whole espresso beans

Sprinkles

White chocolate chips

Tortilla chips

Cheese puffs

Toffee bits

Maple candies

Yogurt raisins

Asian snack mix

Wasabi peas

Chocolate shavings

Breakfast cereal

Cool Ranch Doritos

Granola

Salted corn nuts

Chocolate-covered peanuts