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.
1 c. /240g unsalted butter
1 c./200g sugar/caster sugar
1 c./200g light brown sugar
until light and fluffy.
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:
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...