Ingredients:
- 1 cup (225 g) Unsalted Butter, softened
- 1/2 cup (100 g) Granulated Sugar
- 1 cup (200 g) Light Brown Sugar, packed
- 2 Large Eggs
- 1 tsp (5 mL) Pure Vanilla Extract
- 1 1/2 cups (180 g) All-Purpose Flour
- 1 tsp (5 g) Baking Soda
- 1/2 tsp (3 g) Kosher Salt
- 1 1/2 cups (135 g) Old-Fashioned Rolled Oats
- 1 cup (85 g) Shredded Coconut (sweetened)
- 1 cup (175 g) Semi-Sweet Chocolate Chips
- 2 cups (50 g) Crispy Rice Cereal (e.g., Rice Krispies)
Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the room-temperature butter and both sugars (granulated and brown sugar) on medium speed for 3–4 minutes until the mixture is light, pale, and fluffy. This is crucial for proper cookie texture.
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla extract.
- Reduce the mixer speed to low. Gradually add the prepared dry ingredient mixture until just combined. Do not overmix the flour.
- Remove the bowl from the mixer. Using a rubber spatula, gently fold in the rolled oats, shredded coconut, and chocolate chips.
- Add the crispy rice cereal last. Fold it in quickly and gently, using only 2–3 strokes of the spatula, to maintain its structure and necessary crunch.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for a minimum of 30 minutes. (This step is essential for texture control.)
- Using a 2-tablespoon cookie scoop, place the dough balls 2 inches apart on the prepared baking sheets.
- Bake cookies for 10–12 minutes, rotating the sheets halfway through.
- The cookies are done when the edges are set and lightly golden brown, but the centres still look slightly pale and soft. They will firm up upon cooling.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.