for the cookie base
3/4 stick of butter (softened to room temp)
3/4 cup packed dark brown sugar
1/4 cup caster sugar
1 egg (room temp)
2 teaspoons vanilla
1 & 1/4 cup flour
1 teaspoon baking soda
½ teaspoon salt
for the salty cookies:
½ cup semi sweet chocolate chips
½ cup peanut butter chips
½ cup crushed pretzels
½ cup crushed potato chips
for the sweet cookies:
1/4 teaspoon almond extract
3/4 cup white chocolate chips
3/4 cup dried cranberries
for the cookie base:
In a bowl of a stand mixer fitted with a whisk attachment (or using an electric hand mixer) whip the butter for 1-2 minutes
Scrape down the sides, add the sugars & cream until pale, light & fluffy (3-5 minutes)
Scraping down the sides (again) add in the egg, and beat. Then vanilla & beat again.
if making the sweet cookies, add the almond extract here as well
In a medium bowl whisk together the dry ingredients until combined.
With the mixer on low, and using a large spoon, gradually add the dry to the wet, mixing until just combined.
Add in your toppings, reserving a few to strategically place before baking.
Using a cookie scoop (or a spoon, or your hands) scoop out dough onto a lined baking sheet.
Place in the fridge for at least 5-10 minutes, or freeze them off to bake at a later date
Pre-heat the oven to 350 & bake for 7-11 minutes depending on the size of your cookies
