Loaded Chocolate Chip Cookies Recipe
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.
Servings: 60 cookies
Equipment
- Kitchen Scale (optional)
- 2-3 Baking Sheet
- Cookie Portion Scoop
Ingredients
- 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)
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.
Video
Notes
- 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.
Nutrition
Serving: 1cookie | Calories: 196kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 95mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg