Chunky Lola Cookies Food

CHUNKY LOLA COOKIES

Steps:

• 1. USING A MIXER, CREAM TOGETHER THE BUTTER, GRANULATED SUGAR, AND BROWN SUGAR ON MEDIUM SPEED FOR ABOUT 5 MINUTES, OR UNTIL LIGHT AND FLUFFY. SCRAPE SIDES AND BOTTOM OF BOWL. BEAT IN EGGS AND VANILLA FOR 2-3 MINUTES MORE. SCRAPE BOWL TO MAKE SURE ALL IS BLENDED WELL.
• 2. IN A MEDIUM BOWL, STIR TOGETHER THE FLOUR, OATS, BAKING SODA AND SALT. ADD THE CHOCOLATE, PECANS AND COCONUT AND TOSS TO COMBINE. WITH AS WOODEN SPOON, SLOWLY ADD FLOUR MIXTURE TO BUTTER MIXER AND THEN MIX JUST UNTIL ALL IS INCORPORATED.
• 3. PLACE DOUGH IN AN AIR TIGHT CONTAINER IN THE REFRIGERATOR OVERNIGHT. THIS IS VERY IMPORTANT!!
• 4. PREHEAT OVEN TO 350F. USING AN ICE CREAM SCOOP DROP ON BAKING SHEET ABOUT 2INCHES APART. BAKE FOR 20 MINUTES, OR UNTIL COOKIES ARE GOLDEN BROWN ON THE EDGES AND SLIGHTLY SOFT IN THE MIDDLE. LET COOKIES COOL ON COOKIE SHEET AND THEN PLACE ON WIRE RACK.

SUPER-CHUNKY COOKIES

Steps:

• 2 cups assorted mix-ins (such as holiday M&Ms, toffee bits, shredded coconut, peanut butter chips and/or white chocolate chunks)
• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda and salt into a large bowl. In a separate large bowl, whisk the melted butter, brown sugar, cocoa powder, eggs and vanilla until combined. Stir in the flour mixture with a wooden spoon until just incorporated, then stir in the chocolate chips and assorted mix-ins.
• Drop tablespoonfuls of dough about 3 inches apart on the prepared baking sheets; smooth the tops with damp fingers. Bake, switching the pans halfway through, until puffed and set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.