1cup(226g) unsalted buttersoftened to room temperature
1cup(200g) granulated sugar
⅔cup(132) firmly packed brown sugar
1large eggroom temperature
In a medium size bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another medium size bowl, toss together the crushed potato chips, crushed pretzels, crushed graham crackers, chocolate chips, butterscotch chips, oats, and coffee grounds.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream to gather the butter and sugars on medium speed until light and fluffy (approximately 3 minutes). Add the egg and vanilla extract, and beat again on medium speed until completely combined, scraping down the sides and bottom of the bowl as necessary.
Reduce mixer speed to low and add the flour mixture, mixing until the dough just comes together. Do not over mix the dough.
With the mixer still on low speed, add the bowl of mix-ins, only for about 10 seconds, being careful not to over mix the dough or break too many of the chips or pretzels. Continue mixing with a spatula, stirring carefully until everything is thoroughly combined.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls. You can also combine two cookie dough balls to make large cookies. Place them on a couple large plates. Chill in the refrigerator at least 1 hour and up to 3 days (if chilling longer than a few hours, cover with plastic wrap).
When you are ready to bake the cookies, preheat the oven to 375°F (191ºC). Line two large baking sheets with parchment paper (not silicone baking mats)*, and place chilled dough balls on them (no more than 8 small or 6 large dough balls on a sheet at a time). Bake small cookies for 12-13 and large cookies for 15-16 minutes until cookies just begin to brown on the edges. The centers will look under-baked. Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 5 days. Cookies freeze well-- up to 2 months.
Other ingredients to consider adding: peanut butter chips, cinnamon chips, white chocolate chips, crushed Oreos, Chex cereal, raisins, chopped candy bars, Rice Krispies, Ritz crackers, Goldfish crackers, or tortilla chips (to name a few)! If using mini chips of any kind, reduce amount to ¼ cup.*I find that this particular cookie recipe does not like silicone baking mats. I'm not sure why, but I advise against using one for these cookies. The cookies will spread much more and thus bake faster. If you decide to use one, bake at your own risk!Adapted from Momofuku Milk Bar