Dark Chocolate, Coconut, Oatmeal Cookies
Source: Lucky Peach (RIP) A note from LP: "These cookies are best when they have fully cooled, though you will undoubtedly eat some warm because it will take you years to develop the patience to ignore the siren's call until they are ready. You are only human."
- Prep time
- 1 hr
- Cook time
- 12 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 cup dark brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 cup (256 g) flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup shredded unsweetened coconut
- 12 oz chocolate chips (I like Sharffen Berger semi-sweet bars, which I coarsely chop)
- 2 cup quick-cooking oats
- 1 cup chopped walnuts or pecans
Instructions
- 1
Preheat oven to 350ºF.
- 2
Using a mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until homogenous, and smooth. Add the eggs and vanilla extract and mix for another five minutes. Add the dry ingredients in order, mixing them in on low speed, just until each is incorporated into the dough.
- 3
Use two soup spoons or an ice cream scoop, form the dough into lumps about the size of a squash ball. (I weigh mine into 36 g or 1.25 oz portions)
- 4
Scoop out all of the dough and chill it on a quarter sheet pan in the fridge for at least 30 minutes but ideally 24 hours before baking. (If you’re not baking the whole batch, freeze the balls on the sheet tray before transferring them into a freezer bag.) When you are ready to bake, space them well on a Silpat- or parchment-lined sheet pan and bake for 11-12 minutes. The cookies will look pale and not cooked when you remove them from the oven. Have patience — they will continue cooking on the sheetpan and will firm up perfectly. Let them cool a bit (or completely) on the sheets, then transfer them to wire racks to fully cool before serving.