Loaded Cookies

A few weeks ago I had some rice krispie cereal hanging about that the kids decided they didn’t like anymore, and I remembered eating a chocolate chip cookie with rice krispies at some point in my childhood. I searched and found similar recipes online, but nothing that ticked all the boxes –  so I conjured up my own version!

When I told my mom about them, she said, “Whoa, those sound like loaded cookies!” and thus I had the name.

I’ve written this in US terms/UK terms, but as always, please email me if you have any questions. Bon appétit!

Preheat the oven to 350°F/180°C.

Mix together

1 c. /240g unsalted butter

1 c./200g sugar/caster sugar

1 c./200g light brown sugar

until light and fluffy.

Add

2 large eggs

1 teaspoon vanilla extract

and mix well.

In a separate bowl, blend

2 c./340g plain flour

1 teaspoon baking soda/bicarbonate of soda

½ teaspoon baking powder

½ teaspoon salt

Then, with the mixer on low, gradually add the dry ingredients 

to the butter mixture.

Now for the magic:

Stir in

1 c./100g rolled oats/porridge oats

2 c./60g rice krispies cereal

1 c./80g flaked coconut/desiccated coconut (note: US-style flaked coconut works better in this recipe – try here for a UK source)

1 c./180g chocolate chips

being careful not to overmix or crush the cereal!

Drop by rounded teaspoonfuls onto baking sheets lined with parchment. I use a small ice cream scoop for uniform size (and it looks proper professional!).

Bake cookies for 7-9 minutes or until golden brown, rotating the baking sheets halfway through cooking. Transfer to wire racks to cool.

I don’t know where that last one went...

Happy baking!

Chrissie x