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flour's chunky lola cookies
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Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies loaded with pecans and coconut are a delicious combination.  Flour Bakery's Chunky Lola cookies are my go to cookies when I'm craving oatmeal chocolate chip cookies.
Course cookies, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 30
Calories 193 kcal
Author Five Silver Spoons

Ingredients

  • ¾ cup unsalted butter
  • ⅔ cup granulated sugar
  • ⅔ cup packed light brown sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 1 ¼ cups unbleached all-purpose flour (King Arthur Flour recommended)
  • ⅔ cup old-fashioned rolled oats (not instant or quick cooking)
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 9 ounces bittersweet chocolate (Joanne recommends at least 65% cacao), chopped into ½-inch pieces
  • 1 ¼ cups pecan halves, toasted and chopped
  • 1 cup sweetened shredded coconut

Instructions

  1. 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.

  2. 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.

  3. 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.
  4. Drop the dough in ¼-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.

  5. 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.

  6. 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.

Recipe Notes

Adapted from Joanne Chang's Flour cookbook