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, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt. Mix on low just enough to combine together. DO NOT OVER MIX THE DOUGH!
Add the chocolate chips, butterscotch chips, graham cracker crumbs, oats, and coffee grounds and mix just until incorporated. About 10 to 15 seconds. Stir in the chips and pretzels.
I used a #24 ice cream scoop (3 tablespoons) to scoop the dough and drop in onto parchment paper or silicone lined baking sheets about 3-inches apart. Place in the refrigerator and chill for 1 hour, or cover with plastic wrap and chill up to 3 days.
Preheat oven to 350° F. 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 3 to 5 minutes before moving them to a cooling rack. Serve cookies warm or cold.
Store baked cookies in an airtight container on the counter for up to 5 days. Store in the freezer for up to 2 months.
Notes
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.