"Everything But Rachael's Kitchen Sink" Salted Chocolate, Oat, Potato Chip + Pretzel Cookies

Preheat the oven to 350°F. 

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar and mix for 5 to 6 minutes, until the sugars are completely incorporated and the mixture looks light and fluffy. Add the egg and vanilla and mix until combined.  

Add the flour, cornstarch, baking powder, baking soda and salt and mix on low until everything is just combined.  

Crush the potato chips, pretzels and graham crackers into small pieces. Add them to the dough, along with the chocolate chips and rolled oats, and mix on low until everything is distributed throughout the dough.  

Using a large cookie scoop (about ¼ cup), scoop the dough into balls and set on a plate or baking sheet. Cover with plastic wrap and chill in the freezer for 15 minutes.  

Once the dough has chilled, place up to 6 dough balls on a lined baking sheet. Bake for 12 to 14 minutes, until the cookies just start to brown around the edges. Remove the cookies from the oven and top each one with a pinch of flaky salt (and throw some over your shoulder for luck, for Rachael!).  

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the remaining dough. Enjoy!