• Line baking sheets with parchment paper or silicone baking mats.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Then add in the egg and vanilla extract and beat for 7-8 minutes.
  1 cup unsalted butter, 1 cup granulated sugar, 2/3 cup tightly packed dark brown sugar, 1 tablespoon corn syrup, 1 egg, 1/2 teaspoon vanilla extract
• In a large bowl, whisk flour, baking powder, baking soda, and salt together.
  1 1/3  cups bread flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon kosher salt
• Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.
• Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and ground coffee, and mix for 30 seconds.
  3/4 cup mini chocolate chips, 1 cup butterscotch chips, 1/2 cup of graham crust, 1/3 cup old-fashioned rolled oats, 2 1/2 teaspoon ground coffee
• Then add the potato chips and pretzels until just incorporated.
  2 cups plain potato chips, 1 cup mini pretzels
• Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.
• Heat oven to 375 °F (191 °C). Take the cookie sheets out of the refrigerator and place inside oven. Bake for 18 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.
• Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
• Store in an airtight container for up to 1 week or up to 1 month in a freezer.

For the graham crust:

• Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
  1 1/2 cups graham cracker crumbs, 1/4 cup dry milk powder, 2 tablespoons granulated sugar, 3/4 teaspoon kosher salt
• Whisk the melted butter and cream together and pour over your dry ingredients. The mixture should hold its shape if you squeeze it in the palm of your hands. If it doesn't, it's not moist enough, so add another 1 tbsp. (14g) or so of melted butter.
  4 tablespoons unsalted butter, 1/4 cup heavy cream
• Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month.