Sweet-and-Salty Kitchen Sink Cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed brown sugar

½ cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 egg

1 egg yolk

2 teaspoons vanilla extract

2 tablespoons previously brewed coffee grounds

2 cups all-purpose flour

¾ cup rolled oats

¾ cup chopped dried plums

1 cup crushed wavy potato chips

1 cup salted peanuts

1 cup chopped bittersweet chocolate

Heat the oven to 350 degrees. Line a large baking sheet with kitchen parchment.

In a large bowl, use an electric mixer to beat together the butter, both sugars, baking soda, baking powder and salt until light and fluffy. Beat in the egg, egg yolk, vanilla and coffee grounds. Stir in the flour, then stir in the oats, prunes, potato chips, peanuts and chocolate.

Working in batches, scoop 1 tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between the cookies. Bake 11-13 minutes, or until light golden brown. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Store in an airtight container at room temperature.

Makes 4½ dozen.

Nutrition values per cookie: 120 calories, 6 g fat (3 g saturated), 14 g carbohydrate, 1 g fiber, 8 g sugar, 2 g protein, 15 mg cholesterol, 75 mg sodium.

Associated Press