Wednesday, October 20, 2010

Whatever Lola Wants- Chunky Lola Cookies

Flour Bakery and Cafe is a Boston "go to" spot with delicious baked goods, soups and sandwiches. One branch is located right in my neighborhood, and I resist going there on too regular a basis. It is hard to go in there and not want to try multiple things. I have been waiting for the publication of the Flour cookbook for months, hoping I can make some of their treats at home. The cookbook just came out a week ago, and the first thing I made was these cookies.  At first you think you are making chocolate chip cookies, but these have the addition of coconut, pecans and oatmeal.  It makes rather large cookies so I would suggest just using less batter for a smaller cookie. Otherwise, they are crunchy and wonderful- and got a thumbs up from the 18 month old twins upstairs!

Chunky Lola Cookies
from Flour by Joanne Chang with Christie Matheson

11 tablespoons unsalted butter at room temperature
2/3 cup (140 grams) granulated sugar
2/3 cup (150 grams) packed light brown sugar
2 large eggs at room temperature
1 teaspoon pure 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% cacao) chopped into 1/2 inch pieces
1 1/4 cups (125 grams) pecan halves, toasted and chopped
1 cup (120 grams) sweetened shredded coconut

     Using a stand mixer with the paddle attachment, cream together the butter, granulated sugar and brown sugar on medium speed for about 5 minutes or until mixture is light and fluffy. Scrape down sides and bottom of bowl. 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 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, 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 rest in the refrigerator overnight (or at least 3-4 hours) before baking.  When ready to bake, position a rack in the center of the oven and preheat the oven to 350 degrees F.
     Drop the dough in 1/4 cup balls (or smaller) onto a baking sheet lined with parchment or silicone mats, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.  Bake 17-22 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 15-20 minutes or until cool enough to remove with a spatula. Then transfer to a wire rack to cool.  ((post by Susan))

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