In a large bowl, beat together the butter, sugars, and corn syrup for 2 to 3 minutes.
Add the egg and vanilla, and beat until light, fluffy, and pale in color, about 3 more minutes.
Add the flour, baking powder, baking soda, and salt, and beat just until combined.
Mix in the chocolate chips, butterscotch chips, graham cracker crumbs, oats, and coffee grounds, just until combined.
Stir in the chips and pretzels.
Cover with plastic wrap and chill for 1 to 2 hours.
Preheat oven to 350 degrees.
Using a large ice cream scoop, drop cookies onto a parchment paper/silpat lined baking sheet about 3-inches apart.
Bake for 14 to 16 minutes, until golden brown on the edges and still slightly pale in the center.
Remove from oven and allow cookies to set for 5 minutes before moving them to a cooling rack.
Serve warm or cold. Store cookies in a sealed container for up to 3 days.
The corn syrup gives the cookies a glossy, bakery look when baked.
The original recipe called for glucose syrup, but you can substitute corn syrup.
Chilling the dough keeps the cookies from flattening out as much when baking.
The original recipe calls for mini butterscotch chips. I have never seen those before so I used the standard size.
I also broke up the chips and pretzels a bit before mixing them into the dough. I wanted to spread the flavors throughout the cookies, so I put them into the measuring cup and pressed down. Nothing fancy, just enough to break them.