Description
These Loaded Chocolate Chip Cookies are an indulgent treat packed with a delightful mix of milk chocolate, semi-sweet chocolate, peanut butter chips, crispy Rice Krispies, rolled oats, and shredded coconut. Perfectly chewy and loaded with chocolatey goodness, these cookies make for an irresistible snack or dessert.
Ingredients
Scale
Dry Ingredients
- 3½ cups all-purpose flour (420 grams)
- 1½ teaspoons kosher salt (5 grams)
- 1 teaspoon baking soda (6 grams)
Sweets & Mix-ins
- 1 cup granulated sugar (200 grams)
- ½ cup light brown sugar (107 grams)
- ½ cup dark brown sugar (107 grams)
- 1 cup Rice Krispies cereal (28 grams)
- 1 cup old-fashioned rolled oats (100 grams)
- ½ cup sweetened shredded coconut (43 grams)
- 12 ounces milk chocolate chips (340 grams, divided)
- 11.5 ounces semi-sweet chocolate chips (326 grams, divided)
- 10 ounces peanut butter baking chips (283 grams, divided)
Wet Ingredients
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 1 cup canola oil (200 grams)
- 1 large egg (50 grams, lightly beaten)
- 1½ teaspoons pure vanilla extract (6 grams)
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and place the oven rack in the middle position. Line 2-3 large baking sheets with parchment paper and set them aside to prepare for baking the cookies.
- Cream sugars and fats: In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, light and dark brown sugars, unsalted butter, and canola oil together on medium speed for 3 minutes. Remember to scrape down the sides of the bowl after each minute to ensure even mixing.
- Add egg and vanilla: Add the lightly beaten egg and pure vanilla extract to the mixture and continue beating for another minute. Scrape down the sides of the bowl again to combine all ingredients thoroughly.
- Mix dry ingredients: While the wet ingredients are mixing, whisk together the all-purpose flour, kosher salt, and baking soda in a separate large bowl until evenly combined.
- Combine wet and dry: Turn off the mixer, then add the flour mixture to the wet ingredients. Mix on low speed just until no visible flour remains. Avoid overmixing to keep the cookies tender.
- Add mix-ins: Fold in the Rice Krispies cereal, old-fashioned oats, shredded coconut, and three-quarters of all the chocolate and peanut butter chips. Mix just until everything is incorporated.
- Optional refrigeration: At this point, you can place the dough in an airtight container and refrigerate for up to two days to develop flavors. If refrigerated, remove the dough about 1 hour prior to baking to allow it to come to room temperature.
- Scoop the dough: Using a 2-inch diameter cookie scoop (about 2 tablespoons), scoop the dough onto the prepared baking sheets. Space the cookies 2 to 3 inches apart to allow for spreading.
- Top with remaining chips: Sprinkle the remaining quarter portion of chocolate chips and peanut butter chips on top of each cookie dough scoop to add an extra burst of chocolate on the surface.
- Bake and rotate: Bake the cookies for 14-16 minutes at 350°F, rotating the cookie sheet halfway through the baking time (at about 7 minutes) to ensure even cooking.
- Cool the cookies: Once baked, transfer the cookies to a cooling rack to cool completely. Repeat the baking process for any remaining cookie dough until all cookies are baked.
Notes
- Refrigerating the dough for up to 2 days enhances the flavor and texture, but is optional.
- Use a cookie scoop to ensure uniform cookie size for even baking.
- You can substitute canola oil with vegetable oil if needed.
- Make sure not to overmix the dough after adding flour to keep cookies tender.
- Try using high-quality chocolate chips (like Ghirardelli) for best flavor results.
