Chunky Lolas

Serves 24



total time


1/2 cup = + 3 TBS butter (1 3/8 sticks/156 grams) at room temperature

2/3 cup granulated sugar (140 grams)

2/3 cup packed light brown sugar (150 grams)

2 eggs

1 teaspoon vanilla extract

1 1/4 cups unbleached all-purpose flour (175 grams)

2/3 cup old-fashioned rolled oats (70 grams) NOT instant or quick cooking,

1 teaspoon baking soda

1/2 teaspoon kosher salt

9 ounces bittersweet chocolate (62-70% cacao) (255 grams) , chopped into 1/2 inch pieces

1 1/4 cups pecan halves (125 grams), toasted and chopped, we used walnuts

1 cup sweetened shredded coconut (120 grams) we used unsweetened


Using a stand mixer with the paddle attachment, cream together the butter and brown sugar and granulated sugar on medium speed until light and fluffy, approximately 5 minutes if using a stand mixer. Make sure to stop the mixer and scrape down the bottom and sides of the bowl and the paddle to release any clinging butter or sugar.

Beat in the eggs and vanilla on medium speed until thoroughly incorporated, about 2-3 minutes. Scrape down the bowl and paddle again, just 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 together. With the mixer on low speed, slowly add the flour mixture to the butter-sugar mixture and mix until just combined. You'll need to do this in a couple of steps, stopping the mixer and scraping down from the bottom of the bowl where you will probably have some parts unmixed. When finished, the batter should be evenly mixed.

For the absolute best results for your final cookie, scrape the dough into an airtight container (a gallon size ziploc bag works beautifully), and let the dough rest in the refrigerator for 3-4 hours or preferably overnight before baking. This allows the flour to completely hydrate, making for a much better cookie. Think of it as post-mixing abuse group therapy for the ingredients in your cookie batter. They need the closure.

When ready to bake, preheat your oven to 350º F and position a rack in the center of the oven.

Drop the dough onto a baking sheet spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.

Bake for 20-24 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. I also set my timer at 10 minute intervals to rotate the sheet pan at least once during the cookie baking process for even browning. After removing from the oven, 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. 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. You can also roll up the cookie dough in logs in tightly wrapped parchment paper and then wrap again tightly in plastic wrap for storage in the freezer. Pull out the frozen log of cookie dough the night before and allow it to defrost in your refrigerator overnight and then bake up as normal. The frozen cookie dough will last in your refrigerator for up to 2 months, but you'll use the dough before then.

Serves 24



total time
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