As I was with Sarabeth's "Chocolate Chubbies" that I posted here some time ago, I am grateful for the quirky name that Flour Bakery adopted for these cookies. Having the word chunky in the name helps me to keep my intake of these dandies in-check as it is a constant reminder of the risks inherent in letting yourself go with a tin full of these on the counter. Enough said.
I made a double batch of these (almost overloading the bowl of my Kitchen-Aid stand mixer in the process) for July4th and they were a monster success. With a house full of guests, I knew I wanted a generous stash of easy to reach for snacks on-hand, and given that the gang consisted mostly of teen and college aged fellas, dainty little one-bite cookies would have been viewed with extreme prejudice. I needed BIG, rich cookies packed with enough different things that they offered a little something for everybody. Enter Flour Bakery's famed "Chunky Lola" offered up in Chef Joanne Chang's first cookbook Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
Like I said, something for every cookie lover can be found in these bad boys;
oats….check!
chocolate chips….check!
nuts….check!
coconut….check!
I suppose to cover absolutely every base you might want to add some dried cranberries or something so that you can check "fruit" off your list too, but as written, these cookies are AMAZING….you can save your Craisins for some other treat.
Cheers – Steve
Ingredients
- 1/2 cup plus 3 tablespoons (156 grams) unsalted butter at room temperature
- 2/3 cup (140 grams) granulated sugar
- 2/3 cup (150 grams) packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (175 grams) unbleached all-purpose flour
- 2/3 cup (70 grams) old fashioned rolled-oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 9 ounces (255 grams) bittersweet chocolate (62-70%) chopped into 1/2 inch pieces
- 1 1/4 cups (125 grams) pecan halves, toasted and chopped
- 1 cup (120 grams) sweetened shredded coconut
Instructions
- Using a stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed for about 5 minutes, or until the mixture is light and fluffy. Stop the mixer a few times and scrape the sides and bottom of the bowl and the paddle with a rubber spatula as necessary. beat in the eggs and vanilla on medium speed for 2-3 minutes, or until thoroughly combined. Scrape the bowl and paddle again to make sure the eggs are fully incorporated.
- In a medium bowl, stir together the flour, oats, baking soda and salt. Add the chocolate, coconut and pecans and toss to combine. On low speed, slowly 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 rest in the fridge overnight (or at least 3-4 hours) before baking. When ready to bake, position a rack in the center of the oven and heat the oven to 350℉.
- Drop (or scoop) the dough in 1/4 cup balls onto parchment (or silpat) lines baking sheets, spacing them about 2" apart. Flatted each ball slightly with the palm of your hand. Bake for 20-22 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 set on a wire rack for 15-20 minutes, then transfer them directly to the wire rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 2 days. The unbaked dough can be stored in an airtight container in the fridge for up to a week.