The potato chips turn into a delightful chewy bite and the pretzels add an occasional salty crunch. The rest is a heavenly, chewy chocolate/butterscotch mouthful
2 teaspoons golden flaxmeal4 teaspoons very hot water1/2 cup butter, softened1/2 cup shortening3/4 cup sugar3/4 cup dark brown sugar1 tablespoon corn syrup (high fructose free)1 large egg1 large egg yolk1 1/2 teaspoons vanilla extract245 grams (about 1 3/4 cups) kumquat's all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup chocolate chips1/2 cup butterscotch chips (gluten-free!)1/3 cup gluten-free old-fashioned rolled oats2 teaspoons coffee grounds1 cup potato chips (i used kettle chips)1 cup gluten-free pretzels (i used glutino)If you're persnickety about your food, then before you read the ingredient list of these cookies and turn up your noses just listen for a minute. in my opinion, some of the very best flavor combinations are salty and sweet ones... popcorn and m&ms. Peanut butter and chocolate. candy corn and peanuts. (have you tried that one? thanks to my mom's dear cousin elsie for that discovery... tastes like a payday candy bar...)Combine flaxmeal and hot water in a small bowl; stir until thick and viscous.Combine butter and shortening in a stand mixer; beat until light and fluffy. Add sugar, brown sugar, and corn syrup; beat until creamy. Mix in egg, egg yolk, and vanilla.Combine flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture and stir until well-combined. Stir in chocolate chips, butterscotch chips, oats, and coffee grounds. Add potato chips and pretzels; stir quickly and gently, being careful not to break them into small pieces.Chill dough for 1 hour. Scoop dough in 1/3-cup measures onto parchment-lined baking sheets, and press to flatten to about 1/2-inch thickness. Preheat oven to 375°. Chill pans for 15 minutes. Bake pans, one at a time, at 375° for 13 minutes. Cookies will be golden brown on the edges and soft in the center. Cool sheet on wire rack; remove cookies to rack to cool completely. Continue with additional baking sheets.Yield: about 19 cookies.