Kitchen-Sink Cookies

Cream butter and sugars. Beat the softened butter, both sugars and the golden syrup together on medium speed for 2-3 minutes, until pale and fluffy. This creaming step beats air into the dough, which helps give the baked cookies some lift rather than a dense, flat texture. Beat in the egg and vanilla for about a minute until fully combined.

Add the dry ingredients. Add the flour, oats, baking powder, bicarbonate of soda and salt on low speed, mixing just until combined. Then fold in the chocolate, pretzels, crisps, digestive biscuit pieces and coffee granules on the lowest speed for only a few seconds. Mixing the mix-ins any longer than that smashes the crisps and pretzels to dust instead of leaving them in recognisable crunchy pieces.

Chill the dough. Scoop the dough into 55 g balls onto a lined tray, cover, and chill for at least 1 hour, up to 3 days. Cold, rested dough spreads less in the oven and stays thicker, which matters for a cookie carrying this much weight in mix-ins. The chill also gives the oats time to soften slightly.

Heat the oven. Heat the oven to 180°C (160°C fan) for at least 20 minutes, with a shelf in the middle. A fully heated oven helps these thick, heavily loaded cookies set around the edges quickly, which stops them spreading too thin under the weight of all the extras.

Bake one tray at a time. Bake six cookies per tray, one tray at a time, for 13-15 minutes, until the edges are golden and the centres still look pale and soft. Baking only one tray at once keeps the heat even across all six cookies, rather than splitting it between two trays. The pale, soft centre at this stage will firm up as the cookies cool, so don't wait for it to look fully set.

Cool carefully. Leave the cookies on the tray for 10 minutes before moving them, since they're fragile with all the mix-ins until they've had a chance to firm up. Transfer to a wire rack to finish cooling. Makes about 18 cookies.