Ingredients
- Ingredients
- 1 cup (8 oz.) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (abut 8 1/2 oz.) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups semisweet chocolate chunks (from 1 [10-oz.] pkg.)
- 1 cup coarsely chopped almonds
- 3/4 cup crushed corn chips (such as Fritos)
- 1/2 cup uncooked old-fashioned regular rolled oats
- 1 tablespoon flaky sea salt
Preparation
Step 1
Preheat oven to 350°F. Line 4 baking sheets with parchment paper. Beat butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes. Add eggs 1 at a time, beating until fluffy, about 2 minutes. Add vanilla, beating until blended, about 10 seconds.
Whisk together flour, baking soda, baking powder, and kosher salt in a bowl; gradually add to butter mixture, beating on low speed, until just blended. Fold in chocolate, almonds, corn chips, and oats by hand.
Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Sprinkle evenly with flaky sea salt.
Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden brown, about 12 minutes per batch. Let cookies cool on baking sheets 2 minutes; transfer to wire racks. Let cool slightly, 10 to 15 minutes, and serve.