May Market Funfetti & Taterscotches

7 lbs flour
7 T salt
1 T baking powder
2 T baking soda
7 boxes butter
9 C brown sugar
8 C sugar
15 eggs
1/2 C vanilla
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1 C nonfat milk powder
5 large bags chocolate chips
4 bags butterscotch chips
2 large bags thick cut potato chips
4 1/2 C or 3 packages sprinkles
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20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
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570 g flour (original uses 538)
1/4 C nonfat milk powder
2 t salt
1 t baking powder
1/2 t baking soda
2 C butter, melted
330 g brown sugar
200 g sugar
2 eggs
4 t vanilla
Add-ins:
1 1/2 C chocolate chips
1 1/2 C butterscotch chips
3 C very thick cut potato chips, crushed

Whisk together drys.
Mix together butter and sugars.
Add egg and vanilla.
Mix in dry ingredients on low speed just until combined.
Using a silicone spatula, scrape down sides.
Fold in add-ins.
Scoop 44 cookies and freeze.

This is a greasy difficult dough; press dough firmly into doser.
Bake from frozen at 375 for 9 + 9.
If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.

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468 g flour
570 g white vanilla box cake mix
1 1/2 t baking soda
1 1/2 t salt
2 1/4 C butter, softened
300 g sugar
330 g brown sugar
3 eggs
4 1/2 t vanilla
3 C or 540 g chocolate chips
1 1/2 C or 240 g sprinkles

Whisk together drys.
Beat butter.

Beat in sugars.

Beat in egg and vanilla.
Mix in dry ingredients on low speed just until combined.

Wait a long time for this dough to cool.
Fold in chocolate chips and sprinkles.

Scoop 54 cookies.
Refrigerate at least 2 hours.
Bake at 350 for 8 + 8.

If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.