Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment.
In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
In a large bowl, using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes. Add eggs and vanilla and beat to combine.
With wooden spoon mix in dry ingredients until just incorporated. Mix in chopped candy of your choice, crush potato chips, oats, and mix until combined.
Using an ice cream scoop, scoop out dough balls and place them on a baking sheet. Make sure to give about 2 inches between the balls. Slightly flatten balls with the palm of your hand.
Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden brown and edges are set, 20-22 minutes. Let cool completely on the sheet tray.
