KITCHEN SINK SWEET & SALTY COOKIES

Kitchen Sink Sweet & Salty Cookies image

Provided by Kelly Williams

Categories Nuts

Time 25m

Number Of Ingredients 17

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2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt, can cut down to a 1/2 tsp. if preferred
2 sticks butter, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
2 tsp. vanilla
2 large eggs
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup coarsely broken ruffles potato chips
1 cup raisins
1 cup small pretzel twists broken into 1/2
1/2 cup coarse chopped mixed nuts, i use peanuts, macadamias and cashews, salted or unsalted
half of a 14 oz. bag kraft caramels (unwrapped)
1 Tbl. water
coarse sea salt

Steps:

1. Preheat oven to 375. Combine flour, soda and salt in small bowl. In mixer bowl, cream butter, sugars and vanilla til creamy. Add eggs, one at a time, beating well after each addition. Scrape bowl as needed especially bottom. Slowly beat in flour mixture. Stir in rest of ingredients except caramels, water and sea salt. (I like to pre-mix the ingredients in a bowl tossing them. It makes adding them to the dough much easier and you don't have to stir as much and prevents the potato chips from breaking up too much.) Drop by rounded tablespoons (about large walnut-sized) onto ungreased cookie sheets. Or you can make them smaller. I prefer cookies that are a bit larger than the dinky ones.) If making larger ones, *lightly press tops down with palm of hand just a *tad. Bake for 9-12 minutes, depending on size, or until golden brown. Don't overbake. Remove to wire racks to cool. In medium bowl, melt caramels with water in microwave til melted. With spoon or small whisk, drizzle over cookies a few at a time. Sprinkle caramel with sea salt as you go. Just a little. Repeat til all are done. Let caramel cool and harden. Store airtight.