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:

1. 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

2. Scrape down the sides, add the sugars & cream until pale, light & fluffy (3-5 minutes)

3. 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

4. In a medium bowl whisk together the dry ingredients until combined.

5. With the mixer on low, and using a large spoon, gradually add the dry to the wet, mixing until just combined.

6. Add in your toppings, reserving a few to strategically place before baking.

7. Using a cookie scoop (or a spoon, or your hands) scoop out dough onto a lined baking sheet.

8. Place in the fridge for at least 5-10 minutes, or freeze them off to bake at a later date

9. Pre-heat the oven to 350 & bake for 7-11 minutes depending on the size of your cookies