Instructions

• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), cream ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed brown sugar until smooth and combined.
• Add ⅓ cup vegetable oil and mix until smooth.
• Add 1 large egg and 1 teaspoon vanilla; mix until incorporated. Stir in ½ teaspoon baking soda and 1 teaspoon salt until combined.
• Add ½ cup quick cooking oats and 2 cups all-purpose flour; mix on low speed (or stir by hand) until the dough is just combined and no large streaks of flour remain.
• Stir in 1 cup chocolate chips and 1 ½ cups Frosted Flakes cereal by hand. If using a stand mixer, mix only briefly to avoid crushing the cereal too much. If using a hand mixer, you may crush the cereal into large pieces before adding.
• Scoop the dough into 2-tablespoon balls and place them on a parchment-lined baking sheet, leaving a little space between each so they do not touch. Cover the sheet with plastic wrap and chill the dough for 30 minutes to 1 hour (if you chill longer than 4 hours, let the balls warm at room temperature a few minutes before baking).
• When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Arrange chilled dough balls 2 inches apart on the prepared sheets.
• Bake for 9–11 minutes, or until the bottoms of the cookies just start to turn golden brown.
• Let the cookies cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.