Step 1

In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

Step 2

In a separate large bowl combine the peanuts, pretzels, graham crackers, peanut butter chips, oats, and coffee grounds. Stir to combine.

Step 3

In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter, sugar, and brown sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract. Beat again until well combined.

Step 4

Add the flour mixture to the creamed butter mixture and beat until just combined on low speed. Scrape down the bowl as needed and beat again briefly.

Step 5

Pour in the mixture of add-ins and stir together on low speed until they are all well dispersed throughout the dough, about 15 seconds. Scrape down the bowl with a large rubber spatula to make sure there are no hidden pockets of plain batter. If you find some, incorporate them using a large rubber spatula.

Step 6

Line large cookie sheets with parchment paper (avoid using dark-coated cookie sheets; light aluminum works best here). Scoop dough by the level 1/4 cup measures and place them on the cookie sheets, well-spaced because these cookies spread. Top with additional chips, nuts, and pretzels, if desired. Chill the dough on the sheets in the refrigerator for 30 minutes.

Step 7

Preheat the oven to 375 F.

Step 8

Bake the cookies for 13-15 minutes, or until the edges are browned and the centers are just set yet still soft. The centers will look underbaked. Let the cookies stay on the pans until they are firm enough to transfer, 5-7 minutes. If cookies aren’t perfectly round when they come out of the oven, use a butter knife to gently push the edges into shape while they are still hot. Transfer the cookies to wire racks to cool completely.

Step 9

Store cookies airtight for up to 5 days. To freeze cookies, store double bagged freezer bags with the air removed for up to 2 months.