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In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, cornstarch, rolled oats, and malted milk powder.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the semisweet chocolate chips, butterscotch chips, roughly crushed potato chips, roughly crushed pretzels, and ground coffee (if using) until evenly distributed.
Divide the dough into 4 equal portions. Shape each portion into a large, thick disk (about 2 inches in diameter and 1 1/2 inches thick).
Wrap each dough disk tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This chilling step is crucial for texture and preventing spread.
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Place the chilled cookie dough disks on the prepared baking sheet, spacing them at least 3 inches apart.
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are still slightly soft. They may appear underdone but will set as they cool.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, cornstarch, rolled oats, and malted milk powder.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the semisweet chocolate chips, butterscotch chips, roughly crushed potato chips, roughly crushed pretzels, and ground coffee (if using) until evenly distributed.
Divide the dough into 4 equal portions. Shape each portion into a large, thick disk (about 2 inches in diameter and 1 1/2 inches thick).
Wrap each dough disk tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This chilling step is crucial for texture and preventing spread.
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Place the chilled cookie dough disks on the prepared baking sheet, spacing them at least 3 inches apart.
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are still slightly soft. They may appear underdone but will set as they cool.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.