Line two cookie sheets with parchment.

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, both sugars, the molasses, and vanilla on medium-high speed for 2 to 3 minutes. Add the eggs and beat for 5 to 7 minutes, until very light and fluffy.

Turn the mixer speed down to low and add the dry ingredients in thirds, beating until combined. With the mixer running, one at a time, add the chocolate chunks, white chocolate chips, butterscotch chips and nuts. Add pretzels and finally potato chips at the end so they stay in large chunky pieces.

Use a large ice cream scoop or a 1/4 cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between them to allow for spreading. Lightly flatten each cookie slightly.. Cover the cookie sheets with plastic wrap and refrigerate for at least 30 minutes, or for up to 3 days, before baking.

Position the racks in the middle and lower third of the oven and preheat the oven to 350°F.

Bake the cookies for 15 to 18 minutes, rotating the pans halfway through the baking time, until the edges are golden brown. Let the cookies cool completely on a wire rack.

Store cookies in an airtight container at room temperature. For best flavor enjoy within 3 days.