Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cream oil and sugars together. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Crush two cups of cereal (I put it in a bag and crushed it with a schnitzel pounder) and add to the creamed mixture.

Add flour, salt, baking soda, and baking powder. Stir in chips and remaining cereal.

Mix the additional white and brown sugar in a small bowl. Either roll dough into balls or use a cookie scoop to form cookies. Carefully roll in the sugar mixture and place on a cookie sheet lined with Gefen Parchment Paper.

Bake for 10–12 minutes or until golden brown. These cookies freeze well.