Loaded Chocolate Chip Cookies with Oats and Peanut Butter Chips
Oversized cookies made with butter and oil, then packed with oats, coconut, crisp rice cereal, and three kinds of chips.
Equipment
- Stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients
Main Ingredients
- 3 ½ cup all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 1 cup unsalted butter room temperature
- 1 cup canola oil
- 1 large egg lightly beaten
- 1 ½ tsp pure vanilla extract
- 1 cup crisp rice cereal
- 1 cup old fashioned rolled oats
- ½ cup sweetened shredded coconut
- 12 oz milk chocolate chips divided
- 11 ½ oz semisweet chocolate chips divided
- 10 oz peanut butter baking chips divided
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line baking sheets with parchment paper.
- Make the dough. Beat the sugars, butter, and oil for 3 minutes, beat in the egg and vanilla for 1 minute, then mix in the whisked flour, salt, and baking soda on low until just combined.
- Add the extras. Fold in the cereal, oats, coconut, and three quarters of the chips.
- Scoop. Scoop dough balls of about 1/4 cup onto the sheets, 2 to 3 inches apart, and press the remaining chips on top.
- Bake. Bake for 14 to 16 minutes, rotating the sheet halfway through, until the edges are golden, then cool on a rack.
Notes
Substitutions: White chocolate chips, toffee bits, or chopped nuts can replace some of the chips.
Tips: Do not taste the raw dough, and always scoop onto a cool pan.
Storage: Keep at room temperature for up to 4 days or freeze for up to 3 months.