By Becky Hardin
Published Sep 18, 2019
These loaded chocolate chip cookies are the thing of dreams! These giant cookies are easy to make and makes a huge batch too! Topped with chocolate and peanut butter chips, these cookies just like Mom used to make!
These cookies are seriously delicious, I really can’t wait for you to try them! These giant cookies are so perfect and loaded with toppings for a truly indulgent treat!
How to Make This Loaded Chocolate Chip Cookies Recipe (Giant Cookies)
- Heat oven to 350°F and position the oven rack to the middle position. Line 2-3 large baking sheets with parchment paper.
- In the bowl of a stand mixer, combine granulated sugar, brown sugars, butter and oil. Mix on medium speed 3 minutes. Scrape down the sides after each minute. Add egg and vanilla and beat another 1 minute. Again, scrape down the sides.
- While the sugar mixture is mixing, whisk together flour, table salt, coarse salt and baking soda 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, 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 two days. If refrigerating, remove the dough from the fridge 1 hour prior to using.
- When ready to bake, use a 2”-diameter scoop (2 tablespoon sizto scoop the batter for each cookie. Place 2”-3” apart on a baking sheet.
- Add extra chocolate and peanut butter chips to the top of the cookies, if more baking chips are desired.
- Bake 14-16 minutes, rotating the cookie sheet after 7 minutes.
- Transfer the giant cookies to a cooling rack and repeat the baking process until all cookies are baked.
- Enjoy!
Easy Giant Cookie Recipe
These giant cookies come together so quickly and easily and I love that this recipe makes a huge batch of 60! They are perfect to take to coffee mornings and cookie exchanges or whip up a batch before you entertain guests! i promise these will be a huge hit!
Loaded Cookie Recipe
Each of these cookies is loaded with two types of chocolate chips and peanut butter chips and each bite is just heaven sent! They are a huge hit with the whole family, and I wouldn’t be surprised if they don’t last for long! They are perfectly chewy and loaded with flavor!
How do you store these giant cookies?
These cookies will keep in an airtight container up to 3 days (if they last that long!) You can also freeze the cookies and they will last up to 6 months. Place the cookies in a double layer of zip-lock style, gallon-size bags and remove the air, defrost them at room temperature.
Top Tips to Make Giant cookies
- Bake the cookies in a pre-heated oven for the best results.
- If you don’t have a stand mixer, you can mix the dough by hand in a large bowl.
- Let the cookies cool on a rack before serving.
Be sure to check out these other delicious cookie recipes!
- BEST Gluten Free Chocolate Chip Cookies Recipe (Soft and Chewy!)
- Chocolate Mint Cookies (Creme de Menthe Thumbprint Cookies Recipe)
- Strawberry Cookies (Strawberry CAKE MIX COOKIES)
- S’mores Cookies (BEST Easy Cookie Recipe!)
- Soft Molasses Cookies Recipe
Ingredients1x2x3x
- ▢ 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)
Video
Instructions
- 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. 1 cup granulated sugar, ½ cup light brown sugar, ½ cup dark brown sugar, 1 cup unsalted butter, 1 cup canola oil, 1 large egg, 1½ teaspoons pure vanilla extract
- While the sugar mixture is mixing, whisk the flour, salt, and baking soda together in a large bowl. 3½ cups all-purpose flour, 1½ teaspoons kosher salt, 1 teaspoon baking soda
- 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. 1 cup Rice Krispies cereal, 1 cup old-fashioned rolled oats, ½ cup sweetened shredded coconut, 12 ounces milk chocolate chips, 11.5 ounces semi-sweet chocolate chips, 10 ounces peanut butter baking chips
- 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.
Equipment
- Kitchen Scale (optional)
- 2-3 Baking Sheet
- Cookie Portion Scoop
Becky’s Tips
- If you only have light or dark brown sugar, you can use just one kind.
- Bake the cookies in a pre-heated oven for the best results.
- If you don’t have a stand mixer, you can mix the dough by hand in a large bowl.
- Let the cookies cool on a rack before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Loaded Chocolate Chip Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2-3 Baking Sheet
- Cookie Portion Scoop
Ingredients
- 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)
Instructions
- 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. 1 cup granulated sugar, ½ cup light brown sugar, ½ cup dark brown sugar, 1 cup unsalted butter, 1 cup canola oil, 1 large egg, 1½ teaspoons pure vanilla extract
- While the sugar mixture is mixing, whisk the flour, salt, and baking soda together in a large bowl. 3½ cups all-purpose flour, 1½ teaspoons kosher salt, 1 teaspoon baking soda
- 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. 1 cup Rice Krispies cereal, 1 cup old-fashioned rolled oats, ½ cup sweetened shredded coconut, 12 ounces milk chocolate chips, 11.5 ounces semi-sweet chocolate chips, 10 ounces peanut butter baking chips
- 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.
Video
Notes
- If you only have light or dark brown sugar, you can use just one kind.
- Bake the cookies in a pre-heated oven for the best results.
- If you don’t have a stand mixer, you can mix the dough by hand in a large bowl.
- Let the cookies cool on a rack before serving.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
