Ingredients

The following ingredients have 4 Servings
  • 1 cup granulated sugar (200 grams)
  • ½ cup light brown sugar (107 grams)
  • ½ cup dark brown sugar (107 grams)
  • 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)
  • 3½ cups all-purpose flour (420 grams)
  • 1½ teaspoons kosher salt (5 grams)
  • 1 teaspoon baking soda (6 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 (1 package), Ghirardelli recommended)
  • 11.5 ounces semi-sweet chocolate chips (326 grams, divided (1 package), Ghirardelli recommended)
  • 10 ounces peanut butter baking chips (283 grams, divided (1 package))

Instruction

  • Preheat oven to 350°F and position the oven rack in the middle position. Line 2-3 large baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugars, butter, and oil together. on medium speed for 3 minutes. Scrape down the sides after each minute. Add the egg and vanilla and beat another 1 minute. Again, scrape down the sides.
  • While the sugar mixture is mixing, whisk the flour, salt, and baking soda together 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, and ¾ of the 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 2 days. If refrigerating, remove the dough from the fridge 1 hour prior to using.
  • When ready to bake, use a 2-inch diameter scoop (2 tablespoon size) to scoop the batter for each cookie. Place 2-3 inches apart on a baking sheet.
  • Top cookies with the remaining ¼ chocolate and peanut butter chips.
  • 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.