rachael's kitchen sink cookies

Preheat the oven to 350 F. Add butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Mix for 5-6 minutes, until the sugars are completely incorporated and the mixture looks light and fluffy. Add the egg and vanilla and mix until combined.
Add the flour, cornstarch, baking powder, baking soda, and salt. Mix on low until everything is just combined.
Crush the potato chips, pretzels, and graham crackers into small pieces. I recommend doing this by hand so you don't get crushed pieces -- you want them big enough that you can taste them in the cookies!
Add the potato chips, pretzels, chocolate chips, graham crackers, and rolled oats to the dough. Mix on low until everything is distributed throughout the dough.
Use a large cookie scoop (about ¼ cup) to scoop the dough into balls. Place the dough balls on a plate or baking sheet, cover with plastic wrap, and transfer to the freezer for 15 minutes to chill.
Once the dough has chilled, place up to six dough balls on a lined baking sheet. Bake for 12-14 minutes, until cookie just starts to brown around the edges. Remove the cookies from the oven and top each one with a pinch of flaky salt (and throw some over your shoulder for luck, for Rachael!).
Let the cookies chill on the baking sheet for 5 minutes then transfer to a cooling rack to chill completely. Enjoy!