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Yockelson's Large and Luscious Two-Chip Oatmeal Cookies
© Fredrika Stjärne

Yockelson's Large and Luscious Two-Chip Oatmeal Cookies

  • ACTIVE: 1 HR
  • TOTAL TIME: 2 HRS
  • SERVINGS: makes twenty 4-inch cookies
  • MAKE-AHEAD
  • STAFF-FAVORITE

Lisa Yockelson's Chocolate Chocolate is a massive compendium of 200 recipes for almost every chocolate dessert imaginable. There's one recipe that's not in the book, however: her irresistible chocolate-chip oatmeal cookies, filled with shredded coconut to make them extra chewy.

  1. 1 cup plus 2 tablespoons all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/8 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 1/2 sticks unsalted butter, at room temperature
  6. 1/2 cup plus 2 tablespoons packed light brown sugar
  7. 1/2 cup granulated sugar
  8. 1 large egg
  9. 1 large egg white
  10. 1 1/2 teaspoons pure vanilla extract
  11. 1 1/2 cups quick-cooking rolled oats
  12. 1 cup semisweet chocolate chips
  13. 1/2 cup white-chocolate chips
  14. 3/4 cup sweetened shredded coconut
  1. In a medium bowl, whisk the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the whole egg, egg white and vanilla. At low speed, beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, semisweet and white-chocolate chips and the coconut. Cover the cookie dough and refrigerate for 1 hour, until chilled.
  2. Preheat the oven to 375°. Line 3 large baking sheets with parchment paper. Using a rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart. Bake the cookies for about 14 minutes, until golden and just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
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