Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and to help with even browning.
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture is light, fluffy, and well combined.
Add the egg and the alcohol-free vanilla to the butter mixture. Beat again on medium speed until the egg is fully incorporated and the batter looks smooth. Be sure to scrape down the sides of the bowl with a spatula so everything is evenly mixed.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients while mixing on low speed. Mix just until the white streaks of flour disappear, taking care not to overwork the dough.
Using a sturdy spatula or a wooden spoon, gently fold in the chocolate chips, red and green candies, crushed pretzels, crushed potato chips, and white chocolate chips. Ensure the “kitchen sink” ingredients are evenly distributed throughout the dough so every cookie gets a bit of everything.
Scoop rounded tablespoons of dough, about 2 tablespoons per cookie, and place them on the prepared baking sheets. Space them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes or until the edges are golden brown but the centers still look slightly soft.
Remove the pans from the oven and let the cookies sit on the hot baking sheet for about 5 minutes. This allows the centers to finish setting. Transfer the cookies to a wire rack to cool completely before serving or storing.
