Chewy and soft oatmeal chocolate chip cookies loaded with pecans and coconut are a delicious combination.
Oatmeal chocolate chip cookies have always been one of my favorite cookie treats.
Flour Bakery’s Chunky Lola cookies are my go to cookies when I’m craving oatmeal chocolate chip cookies.
Chocolate, oats, pecans, coconut…what’s not to love.
This recipe uses bittersweet chocolate instead of the typical semi sweet. I found this recipe for “chunky lola cookies” in Joanne Chang’s Flour cookbook. Joanne recommends using bittersweet chocolate that is at least 65% cacao. This is why I love this cookbook, for the little nuggets of wisdom you gain from a pastry chef maven. I really never gave a second thought to the percentage of cacao in my bittersweet chocolate. Now, I pay attention.
These nuggets are what separate her recipes from the rest of the pack. I love the different textures in these oatmeal chocolate chip cookies with the pecans, coconut and chopped chocolate.
- It is best to let the cookies brown just slightly, so that the center remains nice and chewy.
- The recipe calls for bittersweet chocolate, however, it is fine to swap with chopped milk chocolate bars. I tried the milk chocolate the second time I made the recipe, and it works!
Note: My first batch cooked to 20 minutes. They were still good, but very crunchy. I think the 20-22 minutes in the cookbook is a typo. Mine only took 15 minutes of cooking time to arrive a perfect texture and slightly browned.
These cookies disappeared so quickly in my house. I felt like I turned my back on them for a few minutes, and Poof!, they were gone.
DELICIOUS and definitely on the “to make again list.”
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Oatmeal Chocolate Chip Cookies
- 3/4 cup unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups unbleached all-purpose flour (King Arthur Flour recommended)
- 2/3 cup old-fashioned rolled oats (not instant or quick cooking)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 9 ounces bittersweet chocolate (Joanne recommends at least 65% cacao), chopped into 1/2-inch pieces
- 1 1/4 cups pecan halves, toasted and chopped
- 1 cup sweetened shredded coconut
Using a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy.
Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.
In a medium bowl, stir together the flour, oats, baking soda, and salt. Add the chocolate, pecans, and coconut and toss to combine. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.
- For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F.
- Drop the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
Bake for 15 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Let the cookies cool on the baking sheet on a wire rack for 15 to 20 minutes, or until they are cool enough to remove with a spatula. Then transfer the cookies to the wire rack to cool completely, or enjoy them warm.
- The cookies can be stored in an airtight container at room temperature for up to 2 days. The unbaked dough may be stored in an airtight container in the refrigerator for up to 1 week.
Adapted from Joanne Chang's Flour cookbook