These loaded chocolate chip cookies are packed with oats, coconut, crisp rice cereal, and three kinds of chips, so every bite has a different texture.
The dough uses both butter and oil for cookies that stay soft in the center and crisp at the edges, and it can wait in the refrigerator for up to two days. One batch makes 24 big cookies, which is plenty for sharing.
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Why This Loaded Chocolate Chip Cookies Recipe Works
Butter gives rich flavor while canola oil keeps the crumb soft for days. Using both is the reason these cookies stay tender instead of turning dry.
Crisp rice cereal and rolled oats add crunch and chew, and shredded coconut brings a light sweetness. Together they make each cookie feel like a candy bar.
Saving a share of the chips to press on top gives bakery style cookies with melty pools of chocolate and peanut butter on the surface.
Ingredients for Loaded Chocolate Chip Cookies
- 3 1/2 cups all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 cup unsalted butter, room temperature
- 1 cup canola oil
- 1 large egg, lightly beaten
- 1 1/2 tsp pure vanilla extract
- 1 cup crisp rice cereal
- 1 cup old fashioned rolled oats
- 1/2 cup sweetened shredded coconut
- 12 oz milk chocolate chips, divided
- 11 1/2 oz semisweet chocolate chips, divided
- 10 oz peanut butter baking chips, divided
Flour. Spoon the flour into the measuring cup and level it off. Packing it in makes the cookies cakey.
Butter and oil. Room temperature butter should dent easily when pressed. The oil keeps the centers soft.
Crisp rice cereal. It adds a light crunch without weighing the dough down. Do not crush it too much.
Oats and coconut. Old fashioned oats give chew, while sweetened coconut adds moisture and a gentle sweetness.
Chips. Mixing milk chocolate, semisweet, and peanut butter chips gives layers of flavor. Save about one quarter of each type for the tops.
How to Make Loaded Chocolate Chip Cookies
1. Heat the oven Set the oven to 350 degrees F with a rack in the middle. Line two or three large baking sheets with parchment paper.
2. Cream the fats and sugars Beat the granulated sugar, both brown sugars, butter, and oil in a stand mixer on medium speed for 3 minutes, scraping the bowl each minute.
3. Add the egg and vanilla Beat in the egg and vanilla for another minute, scraping the bowl once more.
4. Whisk the dry ingredients In a separate bowl, whisk the flour, salt, and baking soda until evenly blended.
5. Combine Turn the mixer to low and add the flour mixture, mixing only until no dry streaks remain.
6. Fold in the extras Mix in the cereal, oats, coconut, and three quarters of each kind of chip just until combined.
7. Scoop Portion the dough with a scoop of about 1/4 cup, spacing the balls 2 to 3 inches apart, and press the remaining chips on top.
8. Bake Bake for 14 to 16 minutes, rotating the pan halfway through, until the edges are golden and the centers look soft. Cool on a rack.
How to Serve Loaded Chocolate Chip Cookies
Serve the cookies warm with a cold glass of milk or a strawberry blueberry kefir smoothie. For a dessert plate, pair them with gooey brownie pie and a ramekin of vanilla bean creme brulee. A spoonful of silky chocolate ganache makes a rich dip for any cookie.
How to Store and Reheat Loaded Chocolate Chip Cookies
Let the cookies cool completely, then keep them in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls on a tray and bag them for baking later. Warm a thawed cookie in the microwave for a few seconds to bring back the soft center.
Tips and Variations for Loaded Chocolate Chip Cookies
Chill if needed. The dough can rest in an airtight container in the refrigerator for up to 2 days. Let it sit out for about an hour before scooping.
Skip the raw dough. Uncooked flour and egg can carry bacteria, so bake the dough before tasting it.
Rotate the pan. Turn the sheet halfway through baking so both sides brown evenly.
Watch the edges. Pull the cookies when the edges turn golden but the centers still look slightly soft. They finish setting on the sheet.
Swap the chips. White chocolate, toffee bits, or chopped pretzels work in place of any of the chips.
Make smaller cookies. Use a smaller scoop for more cookies and shorten the bake time by a minute or two.
Use cool pans. Always scoop onto a cool baking sheet, because a warm pan makes the cookies spread too much.
Food safety. For general advice on storing baked goods and leftovers, see this University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Loaded Chocolate Chip Cookies
How many loaded chocolate chip cookies does this make?
The dough makes about 24 large cookies when you use a scoop of roughly 1/4 cup.
Can I freeze loaded chocolate chip cookies?
Yes. Freeze baked cookies in a bag for up to 3 months, or freeze raw dough balls and bake them straight from the freezer with an extra minute or two.
Why do my loaded chocolate chip cookies spread too much?
Warm dough or a hot baking sheet is usually the cause. Chill the dough for an hour and always scoop onto a cool pan.
Can I leave out the coconut?
Yes. Replace it with extra oats or chopped nuts so the dough keeps the same balance.
Do I need a stand mixer?
A hand mixer works too. Once the flour goes in, a sturdy spoon can finish the mixing.
Loaded Chocolate Chip Cookies with Oats and Peanut Butter 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.
