Preheat oven to 350 degrees Fahrenheit. (If you are letting the cookies chill for 20 minutes, you can wait to heat the oven.)
In the bowl of a stand mixer cream together the butter and sugars. Scrape down the side of the bowl, then add the egg(s) and vanilla. Beat again until combined.
In a small bowl whisk together the flour, salt and baking soda. Add to the butter mixer and stir just until combined.
Add in the M&Ms, white chocolate chips, pretzels, potato chips and sprinkles. Mix well.
Scoop cookies onto a parchment lined cookie sheet.
If you want to ensure thick cookies, chill the dough balls for 20 minutes before baking. This isn't 100% required, but the cookies shown here were chilled.
Bake for 10-12 minutes, or until the edges are set.
Allow to cool a few minutes on the pan before transferring to a cooling rack.
Store in an airtight container at room temperature.
* Use a high fat, high quality butter for the best results. We use European butter. Don't melt the butter, but it should be at room temperature so it mixes in well.** If you like a chewier cookie, use 2 egg instead of 1. This will add a little more fat into the cookie. If you choose this option, I highly recommend refrigerating before baking.The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**