CHUNKY LOLA COOKIES
How to make Chunky Lola Cookies
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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.
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