Chunky Lola Cookies
Thursday, January 26, 2012 at 8:35PM
Blue Eyed Bakers

Mummy hates Diet Coke. She hates that we drink Diet Coke. She sort of hates all soda but Diet Coke holds a special place in her heart of hate.

She likes to tell us about how our Doody (aka 'The Dude', our mummy's mummy...it's a long story) used to clean her toilets with Diet Coke. 

And, er, while we hate to say it, when we had a budding 'rare coin collection' we would soak the pennies from 1975 in Diet Coke to clean them. 

Nonetheless, we still love us some Diet Coke and drink it regularly. Whatever, Mom.

That is...until recently when we spilled some Diet Coke on our laptop and freaked out and the computer shut down and we saw our lives pass before our eyes and all our music was lost and photos of the VP disappeared into oblivion....Argh! We hate Diet Coke! 

Um, who knew we were so dependent on computers? Sad. 

So. We remained calm. Well, calm for us...So you know we cursed and yelled and called everyone we know to tell them about our plight and then called Mummy and told her she was right about Diet Coke all along and made some lists about what lists we had lost in Excel and then we turned the Macbook upside-down and waited.

Newsflash. Waiting for your computer to dry is boring. And we had some strong emotions building inside so we decided to bake. Something easy but tasty and quick so we could drown our sorrows in some sugar and chocolate as soon as possible. You know, standard coping mechanism slash emotionally repressive eating. 

Enter the Chunky Lola cookie from Flour Bakery. Chocolate, pecan, coconuts, oats. Perfect. Not quite world peace cookies, but enough to keep us at peace while we booked a Genius Bar appointment.

24 hours later, the computer was behaving again, we're back to loving Diet Coke and we have cookies to boot.

And, breathe.

Chunky Lola Cookies
Makes about 30 cookies
Adapted from Flour Bakery

Print Recipe

1/2 cup plus 3 tablespoons unsalted butter, at room temperature (1 3/8 sticks)
2/3 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup old-fashioned oats
10 ounces bittersweet chocolate chips (or chocolate broken into chunks)
1 1/4 cups pecans, toasted and roughly chopped
1 cup sweetened shredded coconut

Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper (or a silpat).

In a medium bowl, sift together the flour, baking soda and salt. Mix in the oats. Toss in the chocolate chips, pecans and coconut and mix to coat everything. Set aside.

Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl with a rubber spatula. Beat in the eggs and vanilla on medium speed until well combined. On low speed, slowly add the flour-oats-chocolate mixture until combined and evenly mixed.

Drop the dough into 1/4-inch balls at least 2" apart on the cookie sheets and flatten slightly with your palm. Bake for 20-22 minutes until the edges are golden but the centers are still soft. Cook completely on a wire rack before serving.

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