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Friday
Jul122013

Milk Chocolate Chip, Oatmeal, Hazelnut & Coconut Cookies

 

If you are a fan of Flour Bakery, the local shop from Joanne Chang, then chances are you are already a fan of these cookies. They are an everything but the kitchen sink kind of cookie and utterly delicious.

This recipe is kind of a mesh of two of her most famous cookies, the chocolate chip hazelnut and the chunky Lola (there is no Lola, btw, it is just a name they made up for the oatmeal, chocolate chip, coconut, pecan cookie). 

I followed the recipe for hazelnut cookie (below), and added the coconut and oatmeal on a whim. Delicious!

 

Ingredients:

3/4 cup plus 1 tablespoon room temp butter

2/3 cup sugar

2/3 cup packed brown sugar

2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups blanched hazelnuts toasted and chopped (Flour recipe calls for 1/2 cup ground hazelnuts as well, I omitted this step)

1 1/2 cups flour

1 teaspoon baking soda

3/4 teaspoon salt (I sometimes add a little more- depends on how you like your sweet salty mix!)

12 oz milk chocolate chips

1/2 cup oatmeal flakes (unsweetened)

1/2 cup slow cooking oats

 

Directions:

Using a stand mixer w/paddle, cream butter, and sugars until light and fluffy. Beat in eggs and vanilla until combined. 

In a medium bowl, stir together hazelnuts, flour, baking soda, salt, chocolate, coconut and oatmeal. On low speed, blend the flour mixture into the butter mixture until evenly incorporated.

For best results, refrigerate dough overnight or 3-4 hours before baking. I confess,  I have no patience, and also omitted this step. As you can see from the cookie above, they came out evenly baked and perfectly chewy and gooey. When ready to bake, preheat oven to 350 degrees and drop dough into 1/4 cup balls on a sheet, about 2 inches apart (I use an ice cream scoop). Flatten each ball slightly.

Bake for 20-22 minutes or until golden brown on edges and slightly soft in middle. Let cool on wire rack. 

Or dive in while scolding hot, with a glass of milk, as I usually do.

Cookies should keep up to one week in the fridge, in an airtight container.

Bon appetit!

Also, be sure to check out Joanne Chang's latest cookbook, Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories. It focuses less on the sweets, more on the meats (as in her savory sandwhiches and lunches!). So far, love everything I have made.

 

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