Heat oven to 350°F and position the oven rack to the middle position. Line 2-3 large baking sheets with parchment paper.
In the bowl of a stand mixer, combine granulated sugar, brown sugars, butter and oil. Mix on medium speed 3 minutes. Scrape down the sides after each minute. Add egg and vanilla and beat another 1 minute. Again, scrape down the sides.
While the sugar mixture is mixing, whisk together flour, table salt, coarse salt and baking soda in a large bowl.
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, chocolate chips and peanut butter chips. Mix just until incorporated.
At this point, the dough can be placed in an airtight container and refrigerated up to two days. If refrigerating, remove the dough from the fridge 1 hour prior to using.
When ready to bake, use a 2”-diameter scoop (2 tablespoon sizto scoop the batter for each cookie. Place 2”-3” apart on a baking sheet.
Add extra chocolate and peanut butter chips to the top of the cookies, if more baking chips are desired.
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.