For a deeper flavor, try using browned butter instead of softened butter. Toast the coconut flakes for a nuttier taste. Add a pinch of salt to balance the sweetness. Store cookies in an airtight container at room temperature.
Elevate your classic chocolate chip cookie with this delightful rendition! The addition of oatmeal, coconut, and crispy rice cereal creates a symphony of textures, resulting in a chewy and utterly irresistible treat.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. (5 minutes)
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (7 minutes) Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. (3 minutes)
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg. (2 minutes) Gradually add the dry ingredients to the creamed mixture, mixing until just combined. (5 minutes)
Stir in the rolled oats, flaked coconut, crispy rice cereal, and chocolate chips until evenly distributed. (5 minutes)
Drop by rounded spoonfuls onto the prepared cookie sheets. (5 minutes)
Bake for 8 to 10 minutes in the preheated oven, or until the edges are golden brown. (8-10 minutes)
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
For a deeper flavor, try using browned butter instead of softened butter. Toast the coconut flakes for a nuttier taste. Add a pinch of salt to balance the sweetness. Store cookies in an airtight container at room temperature.
Ebba Ruecker
Jul 1, 2025The only change I made was adding a handful of chopped nuts, and they were amazing!
Bradly Pacocha
Jun 28, 2025These cookies were a huge hit! Everyone loved the chewy texture and the combination of flavors.
Eleazar Volkman
Jun 25, 2025Be careful not to overbake them, or they will be dry.
Dejon Okon
Jun 24, 2025I followed the recipe exactly and they turned out perfect! Will definitely be making these again.