Heat oven to 375 degrees F.
Combine the butter, sugars, and glucose
in the bowl of a stand mixer
fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg
and vanilla, and beat for 7 to 8 minutes.
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough
comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula
Still on low speed, add the chocolate chips
, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips
and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.
Using a 2-ounce ice cream scoop
(or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan
tightly in plastic wrap
and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not bake properly.
Arrange the chilled dough a minimum of 4 inches apart on parchment or silicone baking mat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies
will keep fresh for 5 days; in the freezer, they will keep for 1 month.