Step 1

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and coffee grounds. Set aside.

Step 3

In a large bowl of an electric mixer fitted with a paddle attachment, cream together the melted butter, brown sugar, sugar, and corn syrup on medium-high speed until the mixture lightens and thickens, about 3 minutes. Mix in the vanilla and eggs until smooth.

Step 4

Dump in the dry ingredients all at once and mix until just combined.

Step 5

Using a rubber spatula, fold in the chocolate chips, butterscotch chips, graham cracker pieces, oats, potato chips, and pretzel pieces.

Step 6

Using a large cookie scoop, place 7 or 8 dough balls on the prepared baking sheet, spacing about 3 inches apart. Sprinkle with sea salt.

Step 7

Bake for 12 to 14 minutes until the edges of the cookies are crisp and the centers look puffy and slightly underdone. Remove from the oven and allow to cool on the baking sheet before transferring them to a cooling rack. Continue to bake the rest of the cookie dough.KATIE’S TIP: “Kitchen sink” recipes allow you to put in “everything but the kitchen sink,” or anything that you have on hand. Feel free to make this recipe your own. The base is perfect for you to edit the mix-ins.