Made these yesterday - hubby gorged on them!
(Lisa) Yockelson’s Large and Luscious Two-Chip Oatmeal Cookies
1 cup plus 2 T. flour
1/2 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
1.5 sticks unsalted butter, at room temperature
1/2 cup plus 2 T. packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
1.5 tsp. pure vanilla extract
1.5 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
3/4 cup sweetened shredded coconut
In 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.
Preheat the oven to 375F. Line 3 large baking sheets with parchment paper. Using 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.
Source: Food & Wine, June 2006
(Lisa) Yockelson’s Large and Luscious Two-Chip Oatmeal Cookies
1 cup plus 2 T. flour
1/2 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
1.5 sticks unsalted butter, at room temperature
1/2 cup plus 2 T. packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
1.5 tsp. pure vanilla extract
1.5 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
3/4 cup sweetened shredded coconut
In 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.
Preheat the oven to 375F. Line 3 large baking sheets with parchment paper. Using 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.
Source: Food & Wine, June 2006