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1
Preheat the oven to 350 degrees F.
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2
In a medium bowl, toss together the oats, Chex cereal, the 2 tablespoons melted butter and 1/8 teaspoon of the salt.
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3
Spread the mixture onto a baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
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4
In a medium bowl, whisk together the flour, coffee, baking soda and remaining 3/4 teaspoon salt.
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5
In a large bowl, using a wooden spoon, mix together the 10 tablespoons room-temperature butter, granulated sugar and brown sugar until creamy.
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6
Stir in the egg and vanilla.
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7
Then carefully fold in the chocolate, peanuts, sour cherries, potato chips and the oat and Chex mixture.
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8
Scoop the dough into 2-tablespoon scoops and roll each one into a neat ball.
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9
Freeze the dough balls for at least 1 hour.
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10
Preheat the oven to 325 degrees F.
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11
Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with the flaky sea salt.
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12
Bake until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through.
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13
Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.
