chunky lola cookies

If you live in Boston and these cookies look and/or sound familiar, it’s because you’ve probably seen them tucked into the cozy display at Flour.  They made their way into my kitchen courtesy of Joanne Chang’s first cookbook: Recipes from Flour Bakery.  Named after a Flour customer’s pooch, an aptly described bulldog, the cookie itself is a bit of a mutt.  It combines the favorite ingredients of several Flour employees into one delicious cookie jumble. 

It seems appropriate to write about what is essentially an “everything” or “pantry” cookie on a week that’s been a complete hodge podge of emotional highs and lows served with a side of clogged and overflowing sinks.  The general rule for baking (and life) is K.I.S.S., “Keep It Simple Silly,” but here that rule goes out the window.  The Chunky Lola  is only too eager to accommodate whatever ingredients you have on hand; I used chocolate, coconut, walnuts, and a few chopped dates.  These cookies are admirably adaptable, and unlike yours truly, they can take whatever you throw their way without the risk of a temper tantrum.  The clutter is part of the charm.

  

But enough with the tacky life-lessons, let’s get back to the butter.  Chunky Lolas bake up richly butter scented, oatmeal-flecked, and crisp-chewy cookie bliss.  Besides being mouth-wateringly tasty and filling your kitchen with the smell of home, the name alone here is enough to brighten my day.  They’re the kind of cookies that demand to be served alongside a tall glass of cold milk.  Think mid afternoon pick-me-up, or after school snack, or endless staff-meeting antidote.

Want to take your cookie habit to the next level?  Try forming the cookie dough into a log, about 2 to 3 inches in diameter.  Wrap well in plastic and freeze until your next cookie craving strikes.  Then preheat the oven to 350 degrees, slice off 1 inch pieces of dough, and place them on a cookie sheet.  Bake 12-15 minutes until golden around the edge and still slightly soft in the center.  (I guarentee pulling freshly baked cookies from the oven at the drop of a hat will make you very very very popular among your friends.)

Makes 18 large cookies, or about 24 more average sized. 

One year ago!: (best ever) apple cake, grams: on the merits of owning a scale, and wok charred baby bok choy.

Flour’s Chunky Lola Cookies:

  • 1/2 cup plus 3 tbsp, 156g unsalted butter, softened
  • 2/3 cup, 140g granulated sugar
  • 2/3 cup, 150g brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/4 cups, 175g all purpose flour
  • 2/3 cup, 70g rolled oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 9 oz, 255g bittersweet chocolate, roughly chopped
  • 1 1/4 cups, 125g pecans, toasted and roughly chopped
  • 1 cup, 120g sweetened shredded coconut
  • 3/4 cup, 112g pitted dates, roughly chopped (optional)

Preheat the oven to 350 degrees.  Using a stand or hand-held mixer, cream together the butter and sugars until light and fluffy.  Add the vanilla and eggs and mix an additional 2 to 3 minutes until well combined.  In a separate bowl, combine the flour, oats, baking soda, salt, chocolate, pecans, coconut, and dates.  On low speed, slowly add the flour mixture to the butter mixture and mix until the dry ingredients are completely incorporated and the dough is evenly mixed. 

Line sheet pans with parchment paper or silpats.  Drop rounded tablespoons of dough (Flour suggest about 1/4 cup per cookie, which makes quite big cookies) onto the prepared sheets, spacing them about 2 inches apart.  Bake 12-15 minutes (more for larger cookies) or until golden around the edges and slightly soft in the center.

The cookies keep well 2-3 days wrapped at room temperature.

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