Instructions
Combine the butter, sugars and corn syrup in the bowl of a stand mixer (use paddle attachment or regular beaters if you don’t have one) and beat the ingredients on medium-high speed for .
Add the egg and vanilla, scrape down the sides of the bowl, and beat for at medium speed.
Add the flour, baking powder, baking soda and salt.
Beat at low speed just until a dough forms.
Add the chocolate chips, caramels, graham crackers, oats and coffee and mix on low speed until the ingredients are incorporated.
Add the potato chips, pretzels, coconut and corn flakes and mix at low speed until just incorporated.
Place mounds of dough (about 1/3 cup) onto parchment-lined cookie sheets, leaving plenty of room for the cookies to spread.
Pat the tops of the mounds slightly.
Cover with plastic wrap and refrigerate for at least (up to 1 week).
Be sure to bake the cookies when they are cold, not room temperature.
When ready to bake, preheat the oven to 375°.
Bake the cookies for , or until browned at the edges and beige-yellow in the center.
Cool the cookies on the cookie sheet.
Makes about 20-24 cookies.