Combine flour, butter, sugars, and corn syrup in a mixer bowl and cream together on medium-high for 2- minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7-8 minutes.
Reduce speed to low and add in the flour, baking powder, baking soda, and salt. Mix just until dough comes together- not longer than 1 minute. Do not over mix.
Add dried cranberries, white chocolate chips and marshmallows and mix until just incorporated- about 30 seconds. Add the potato chips and pretzels on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels and potato chips.
Using an ice cream scoop (or ⅓ cup measure0, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake your cookies from room temperature - they will not bake properly.
Heat oven to 375 degrees.
Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pan. Bake for 18 minutes. The cookies should puff, crackle and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
Cool the cookies completely on the street pans before transferring to a plate or an airtight container for storage. Cookies will keep fresh for 5 days or in freezer for 1 month.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2016/12/holiday-compost-cookies/