These cookies took a couple of tries to make them turn out. I’m not sure what went wrong the first time, but they spread far too much and baked too long, and so I decided to not follow the instructions the second time around and use smaller cookie scoops and go by smell, rather than time in determining doneness. The flavor combination was good enough to make them a second time and share with some colleagues as the academic year kicked off last week! This recipe came from the Flour cookbook.
Chunky Lola Cookies
½ cup plus 3 tablespoons (13/8 sticks/156 grams) unsalted butter, at room temperature
2/3 cup (140 grams) granulated sugar
2/3 cup (150 grams) packed light brown sugar
1 teaspoon vanilla extract
1¼ cups (175 grams) unbleached all-purpose flour
2/3 cup (70 grams) old-fashioned rolled oats (not instant or quick cooking)
1 teaspoon baking soda
½ teaspoon kosher salt
9 ounces (255 grams) bittersweet chocolate (62 to 70 percent cacao), chopped into ½-inch pieces
1¼ cups (125 grams) pecan halves, toasted and chopped
1 cup (120 grams) sweetened shredded coconut
Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. (This step will take about 10 minutes if using a handheld mixer or a spoon.) 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 (or with the wooden spoon), 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 ¼-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
Bake for 20 to 22 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.