Loaded Chocolate Chip Giant Cookies Recipe

By Becky Hardin

Updated Jul 8, 2026

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These loaded chocolate chip cookies are a thing of my dreams! Easy to make and chock full of all my favorite cookie add-ins, I can never stop at just one. I’ve taken a classic chocolate chip cookie and added both milk and semi-sweet chocolate chips, peanut butter chips, oats, Rice Krispies, and coconut. I couldn’t stuff anything else into these cookies even if I tried. Thankfully, this recipe makes a big batch because I find they disappear fast.

Everything But The Kitchen Sink Cookies

These cookies are seriously delicious. I’ve loaded them up with all my favorite cookie add-ins for the most irresistible chocolate chip cookie out there. I find it hard to beat the combination of oats, crispy Rice Krispies, creamy peanut butter, rich chocolate, and coconut, for the perfect mix of crunchy, chewy, and chocolatey goodness in every bite.

These chocolate chip cookies come together quickly and easily, and I love that this recipe makes a huge batch of 60, which makes them perfect for kids’ parties, family get-togethers, and cookie exchanges. Or, just to enjoy a few when I bake them and to stash a few in the freezer for another time.

Tip for Beginners

• If you don’t have a stand mixer. Mix the dough by hand in a large bowl.
• Refrigerate the dough. If you don’t want to prepare the cookies right away, you can refrigerate the dough for up to 2 days. If refrigerating, remove the dough from the fridge 1 hour before using.
• Use old-fashioned oats. These will give the cookies the best texture. Steer clear of instant and steel cut as you won’t get the right texture.
• Change up the add-ins. I’ve used my favorite combination, but you could easily use M&Ms, butterscotch chips, mini marshmallows, or toasted nuts or seeds.

Recipe Card

Loaded Chocolate Chip Cookies Recipe

Difficulty: Easy

4.72 from 14 votes

Prep: 20 minutes mins

Cook: 16 minutes mins

Total: 36 minutes mins

Servings: 60 cookies

Author: Becky Hardin

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These Loaded Chocolate Chip cookies are made with oats, Rice Krispies, milk, and semi-sweet chocolate and peanut butter chips for the ultimate cookie, just like Mom used to make.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 1 cup granulated sugar 200g
• ▢ ½ cup light brown sugar 107g, or use all dark brown sugar
• ▢ ½ cup dark brown sugar 107g, or use all light brown sugar
• ▢ 1 cup unsalted butter 226g, room temperature (2 sticks)
• ▢ 1 cup canola oil 200g
• ▢ 1 large egg 50g, lightly beaten
• ▢ 1½ tsp pure vanilla extract 6g
• ▢ 3½ cups all-purpose flour 420g
• ▢ 1½ tsp kosher salt 5g
• ▢ 1 tsp baking soda 6g
• ▢ 1 cup Rice Krispies cereal 28g
• ▢ 1 cup old-fashioned rolled oats 100g
• ▢ ½ cup sweetened shredded coconut 43g
• ▢ 12 oz. milk chocolate chips 340g, divided (1 package), Ghirardelli recommended
• ▢ 11.5 oz. semi-sweet chocolate chips 326g, divided (1 package), Ghirardelli recommended
• ▢ 10 oz. peanut butter baking chips 283g, divided (1 package)

Video

Instructions 

• Preheat oven to 350°F and position the oven rack in the middle position. Line 2-3 large baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, butter, and oil together on medium speed for 3 minutes. Scrape down the sides after each minute. Add the egg and vanilla and beat for another 1 minute. Again, scrape down the sides.
  1 cup granulated sugar, ½ cup light brown sugar, ½ cup dark brown sugar, 1 cup unsalted butter, 1 cup canola oil, 1 large egg, 1½ tsp pure vanilla extract
• While the sugar mixture is mixing, whisk the flour, salt, and baking soda together in a large bowl.
  3½ cups all-purpose flour, 1½ tsp kosher salt, 1 tsp baking soda
• Turn off the mixer and add the flour mixture. Turn the mixer to low and mix just until no flour is visible. Do not over-mix or the cookies won’t be as tender.
• Add the Rice Krispies, oats, coconut, and ¾ of the chocolate chips and peanut butter chips. Mix just until incorporated.
  1 cup Rice Krispies cereal, 1 cup old-fashioned rolled oats, ½ cup sweetened shredded coconut, 12 oz. milk chocolate chips, 11.5 oz. semi-sweet chocolate chips, 10 oz. peanut butter baking chips
• At this point, the dough can be placed in an airtight container and refrigerated up to 2 days. If refrigerating, remove the dough from the fridge 1 hour prior to using.
• When ready to bake, use a 2-inch diameter scoop (2 tbsp size) to scoop the batter for each cookie. Place 2-3 inches apart on a baking sheet.
• Top cookies with the remaining ¼ chocolate and peanut butter chips.
• Bake 14-16 minutes, rotating the cookie sheet after 7 minutes.
• Transfer cookies to a cooling rack and repeat the baking process until all cookies are baked.

Equipment

• Kitchen Scale (optional)
• 2-3 Baking Sheet
• Cookie Portion Scoop

Becky’s Tips

• If you don’t have a stand mixer, you can mix the dough by hand in a large bowl.
• To bake another day, refrigerate the dough for up to 2 days. Take it out of the fridge 1 hour before baking. 
• Don’t use instant or steel-cut oats as they won’t give the cookies the right texture.
• Use M&Ms, butterscotch chips, mini marshmallows, or toasted nuts or seeds instead of the add-ins I’ve listed.
• Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Serving: 1cookieCalories: 196kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 13mgSodium: 95mgPotassium: 54mgFiber: 1gSugar: 13gVitamin A: 133IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Loaded Chocolate Chip Cookies Step by Step

Prepare the baking sheets and cream butter and sugar: Preheat the oven to 350°F, place the oven rack in the middle position, line 2-3 large baking sheets with parchment paper, and cream 1 cup granulated sugar, ½ cup light brown sugar, ½ cup dark brown sugar, 1 cup unsalted butter, and 1 cup canola oil in a stand mixer. Then add 1 large egg and 1½ tsp pure vanilla extract. Scrape down the sides every minute or so.

Combine the dry ingredients: While the sugar mixture is mixing, whisk 3½ cups all-purpose flour, 1½ tsp kosher salt, and 1 tsp baking soda in a separate bowl.

Turn off the mixer and slowly add the flour mixture. Turn the mixer to low and mix just until no flour is visible. Do not over-mix, or the cookies won’t be as tender.

Stir in the add-ins: Add 1 cup Rice Krispies cereal, 1 cup old-fashioned rolled oats, ½ cup sweetened shredded coconut, 12 oz. milk chocolate chips, 11.5 oz. semi-sweet chocolate chips, and 10 oz. peanut butter baking chips, mixing just until combined.

Bake: Scoop the batter, using a 2-inch diameter scoop (2 tbsp size), onto the cookie sheet. Place them 2-3 inches apart. Sprinkle the remaining chocolate and peanut butter chips over the cookies and bake for 14-16 minutes, rotating the cookie sheets after 7 minutes so they brown evenly.

Cool: Transfer cookies to a cooling rack and repeat until all cookies are baked. Enjoy!

How to Store

These cookies will keep in an airtight container up to 3 days (if they last that long!), on the kitchen counter and in the refrigerator for up to 5 days.

Freeze

You can also freeze the cookies; they will keep for up to 3 months. Place them in a double layer of zip-lock style, gallon-size bags and remove the air, defrost at room temperature.

Serving Suggestions

I find nothing beats a tall, cold glass of oat milk to go with a cookie (or two!). But, I’ll also pair a few cookies with a steaming hot bulletproof coffee for a midday snack, or with an iced chai tea latte on a hot summer day. This loaded cookie recipe is great for serving a crowd, so I’ll whip them up for family get-togethers, birthday parties, or for holiday cookie exchanges. If I find myself with a few leftovers, I’ll stash them in the freezer for another time.

More Chocolate Chip Recipes To Try

• These soft and gooey Chocolate Chip Cookies have bursts of gooey chocolate and come together in less than 30 minutes.
• These easy-to-make Brown Sugar Chocolate Chip Cookies are made with brown sugar, butter, and chocolate chips.
• I make these Chocolate Chip Breakfast Cookies with oats, cinnamon, and applesauce, and then I throw in raisins and chocolate chips.

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