In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, using a hand mixer or a stand mixer, cream the butter, both sugars and the corn syrup until light and fluffy. This should take about 2-3 minutes. Using your spatula, scrape down the sides of the bowl and add the vanilla and egg.
Either turn your mixer to the lowest setting or switch to mixing by hand (what I normally do), and slowly add the dry ingredients. Mix just until combined. Be careful not to overmix!
Add “everything but the kitchen sink”: the chocolate chips, old fashioned oats, honey butter nuts, Mamee noodles, Pretz and seaweed. Mix until evenly incorporated, being careful not to crush things up too much.
Refrigerate your dough:- Either put your bowl of cookie dough directly in the fridge, refrigerate for at least 2 hours.- Or line a baking sheet with parchment paper and measure out 50g balls. Wrap with plastic wrap and refrigerate for at least an hour. Don't skip the chilling!
Preheat oven to 175°C (350°F). Place the chilled dough portions a good 4 inches apart on the parchment-lined sheet pans because they spread quite a bit. I had to do several rounds because my oven is tiny and I only have one tray.
Add a few extra crushed Pretz, seaweed bits and chocolate chips to the tops of the cookies for garnish, if you like.
Bake until the cookies are browned on the edges but still soft in the middle, about 15-18 minutes. You don't want to overbake, so err on the shorter time. Mine were best around 16 minutes.
Let the cookies cool on sheet pans for about 5 minutes before moving them to a wire rack to finish cooling.
Now it's time to snack away! I like to eat them while they're still slightly warm in the middle, but firm enough that they're not falling apart.
These cookies will keep in an airtight container at room temperature for 3-4 days.