Recipes Yockelson's Large and Luscious Two-Chip Oatmeal Cookies 3.0 (3,719) Add your rating & review 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. More Cookie Recipes By Lisa Yockelson Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 1 hrs Total Time: 2 hrs Yield: 20 4-inch cookies Ingredients 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 1/2 cup plus 2 tablespoons packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 large egg white 1 1/2 teaspoons pure vanilla extract 1 1/2 cups quick-cooking rolled oats 1 cup semisweet chocolate chips 1/2 cup white-chocolate chips 3/4 cup sweetened shredded coconut Directions 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. 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. Rate it Print