Two Chip Oatmeal Cookies are from pastry chef and cookbook author, Lisa Yockelson. The recipe originally appeared in Food & Wine Magazine years ago, and I'm glad I saved it because I haven't seen it anywhere else.
For these cookies, Lisa uses an egg and an extra egg white for chewiness. The cookies also have quite a bit of butter for richness, so it's best to take the time to chill the dough before baking otherwise they might spread a bit and get too brown around the edges. And don't omit the coconut! With all of that butter, the dough needs all the structural support it can get. Unsweetened seems to work the best, but sweetened should be okay too.
You can find more recipes by Lisa Yockelson in Baking by Flavor.
Recipe
Two Chip Oatmeal Cookies
Originally from Food & Wine, these are chewy oatmeal cookies with semisweet and white chocolate chips.
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour (150 grams)
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature (170 grams)
- ½ cup plus 2 tablespoons packed light brown sugar (125 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 large egg white
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups quick-cooking rolled oats
- 1 cup semisweet chocolate chips
- ½ cup white chocolate chips
- ¾ cup sweetened shredded coconut
Instructions
- 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. Alternatively, you can scoop the cookie dough onto dinner plates, cover and chill the pre-formed dough balls.
- Preheat the oven to 375°. Line 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.
Tried this recipe?Let us know how it was!
tg says
dallas got a Nobu in 2005 and their version of a choc lava cake has a wasabi component. i kinda forget but i think it might be wasabi ice cream. i liked it too. i guess the combo just doesn't play out in cookies...