Recipe Overview
These Million Dollar Cookies are buttery, crisp-chewy cookies made with oats, crispy rice cereal, coconut, and chocolate chips. They have a light crunch around the edges, a chewy center, and plenty of texture in every bite. This is a good cookie recipe for holidays, bake sales, lunchbox treats, cookie trays, or a simple homemade dessert to keep on hand.
Why You’ll Love This Recipe
- Made with simple baking ingredients
- Crisp around the edges and chewy in the center
- Full of texture from oats, coconut, and crispy rice cereal
- Good for holidays, parties, and cookie trays
- Easy to make ahead
- Freezes well after baking
- Great with coffee, milk, or ice cream
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup crispy rice cereal
- 1 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions
- Preheat the oven to 350°F.
- Line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for 2–3 minutes, until light and creamy.
- Add the egg and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the butter mixture and mix just until combined.
- Add the quick oats, crispy rice cereal, shredded coconut, and chocolate chips.
- Stir gently until everything is evenly mixed into the dough.
- Scoop the dough into tablespoon-sized portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack and let them cool completely.
Helpful Tips
- Use softened butter, not melted butter, so the cookies hold their shape better.
- Do not overmix the dough after adding the flour, or the cookies may turn out tough.
- Leave space between the cookies because they will spread as they bake.
- Take the cookies out when the centers still look slightly soft. They will finish setting as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before moving them so they do not break.
- Use parchment paper to help the cookies bake evenly and release easily.
Recipe Variations
- Use dark chocolate chips instead of semi-sweet chocolate chips.
- Add 1/2 cup chopped pecans or walnuts for extra crunch.
- Use white chocolate chips for a sweeter version.
- Add 1/2 teaspoon cinnamon for a warmer flavor.
- Replace the chocolate chips with butterscotch chips for a different flavor.
- Drizzle cooled cookies with melted chocolate for a bakery-style finish.
What to Serve with Million Dollar Cookies
Million Dollar Cookies pair well with a glass of milk, hot coffee, iced coffee, tea, or hot chocolate. They also work well on a dessert tray with brownies, bars, fruit, or other cookies. For a simple dessert, serve them with a scoop of vanilla ice cream.
How to Store
Store Million Dollar Cookies in an airtight container at room temperature for up to 5 days. To freeze, let the cookies cool completely, then place them in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
What are Million Dollar Cookies?
Million Dollar Cookies are loaded cookies made with ingredients like oats, crispy rice cereal, coconut, and chocolate chips. They have a mix of chewy, crispy, and crunchy textures.
Can I make the cookie dough ahead of time?
Yes. You can make the dough ahead and refrigerate it for up to 24 hours. Let it sit at room temperature for 10–15 minutes before scooping if it becomes too firm.
Can I freeze Million Dollar Cookies?
Yes. Let the baked cookies cool completely, then freeze them in an airtight freezer-safe container for up to 2 months.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag and freeze for up to 2 months. Bake from frozen, adding 1–2 extra minutes if needed.
Can I use old-fashioned oats instead of quick oats?
Yes, but the cookies will have a slightly chewier texture. Quick oats blend into the dough more evenly.
Can I leave out the coconut?
Yes. You can leave out the coconut, but the cookies will have a little less texture and sweetness. You can replace it with extra oats or chopped nuts if desired.
Recipe Card
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Cool Time: 20 minutes
Total Time: 50-52 minutes
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup crispy rice cereal
- 1 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for 2–3 minutes, until light and creamy.
- Add the egg and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the butter mixture and mix just until combined.
- Add the quick oats, crispy rice cereal, shredded coconut, and chocolate chips.
- Stir gently until evenly mixed.
- Scoop the dough into tablespoon-sized portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack and cool completely.
Storage: Store Million Dollar Cookies in an airtight container at room temperature for up to 5 days. Freeze cooled cookies in a freezer-safe container for up to 2 months.