Loaded Chocolate Chip Cookies
Loaded chocolate chip cookies, featuring a delightful mix of chocolate, peanut butter, oats, and coconut, are soft, chewy, and slightly crunchy, making them the perfect treat for any occasion.
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour
- 1.5 teaspoons kosher salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup dark brown sugar
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup canola oil
- 1 large egg lightly beaten
- 1.5 teaspoons pure vanilla extract
Mix-Ins
- 1 cup Rice Krispies cereal
- 1 cup old-fashioned rolled oats
- 0.5 cup sweetened shredded coconut
- 12 ounces milk chocolate chips divided (Ghirardelli recommended)
- 11.5 ounces semi-sweet chocolate chips divided (Ghirardelli recommended)
- 10 ounces peanut butter baking chips divided (1 package)
Instructions
Preparation
- Preheat the oven to 350°F and position the oven rack in the middle. Line 2-3 large baking sheets with parchment paper and set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, both brown sugars, butter, and oil together on medium speed for 3 minutes. Scrape down the sides after each minute.
- Add the egg and vanilla to the mixture, and beat for another minute, scraping down the sides once more.
- In a large bowl, whisk together the flour, salt, and baking soda.
- Turn off the mixer and add the flour mixture. Mix on low speed just until no flour is visible, avoiding over-mixing to keep the cookies tender.
- Add the Rice Krispies, oats, coconut, and ¾ of the chocolate chips and peanut butter chips. Mix just until combined.
- Refrigerate the dough in an airtight container for up to 2 days if desired. Just remember to take it out 1 hour before baking.
Baking
- Use a 2-inch diameter scoop (about 2 tablespoons) to form the cookies and place them 2-3 inches apart on the baking sheet.
- Top each cookie with the remaining ¼ of the chocolate and peanut butter chips.
- Bake for 14-16 minutes, rotating the cookie sheet halfway through after 7 minutes.
- Once done, transfer cookies to a cooling rack and repeat the baking process until all cookies are baked.
Notes
These cookies are best served warm. Pair with cold milk for the ultimate treat. Store in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. Let them cool completely before storing. For enhanced flavor, use high-quality chocolate and peanut butter chips. Let the cookie dough rest in the fridge for an hour for extra chewiness. Watch cookies while baking; they should be golden brown around the edges but soft in the center.