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If you ever visit the Boston area – you really must plan a visit to the popular Flour Bakery + Café as part of your foodie itinerary. At any of the Flour locations in Boston and Cambridge, Massachusetts, you’ll find fantastic freshly-made breakfast pastries, lunches, and desserts – including these Chunky Lola Cookies.
Chunky Lola Cookies are essentially ‘kitchen sink’ cookies – a sweet, buttery batter loaded with chunks of chocolate, nuts, oatmeal, and coconut. We found this recipe in the cookbook, Flour – Spectacular Recipes from Boston’s Flour Bakery + Café, and let me tell you – these cookies ARE indeed spectacular!
In the cookbook, you’ll also find the story behind the Chunky Lola Cookies name. The Flour bakery staff held a cookie-naming contest with their customers, and “Chunky Lola Cookies” was the name that made all of them laugh. (Sadly – when the winner claimed their prize – they left before telling anyone could ask who the mystery “Lola” is!)
Today, the Chunky Lola Cookies are one of the most popular cookies on Flour’s menu – and after one bite of these cookies, you’ll definitely understand why!
Chunky Lola Cookies are sold at Flour locations as jumbo-sized cookies, but we adapted the recipe below to yield smaller, typical-sized cookies.
Otherwise, the recipe below is true to the original in the cookbook – listing bittersweet chocolate and pecans, plus the sweetened coconut and oatmeal in the ingredients list. It’s worth mentioning that we’ve successfully swapped in semi-sweet chocolate chips for the bittersweet chocolate, and walnuts instead of pecans – and the cookies are equally delicious with those substitutions.
Enjoy! I predict these Chunky Lola Cookies are going to become a new favorite cookie!
1/2 cup (1 stick) plus 3 tablespoons unsalted butter, softened to room temperature
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2/3 cup rolled oats (do not use instant or quick oats)
1 teaspoon baking soda
1/2 teaspoon kosher salt
9 ounces bittersweet chocolate (ideally 62 to 70 percent cacao), chopped into 1/2-inch pieces
1 1/4 cups pecan halves, dry toasted in a pan, then chopped
1 cup sweetened shredded coconut
In the bowl of stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed until very light and fluffy (about 5 minutes), stopping to scrape down the sides of the bowl as necessary.
Add eggs and vanilla and mix again on medium speed for 2 to 3 minutes, until eggs are fully blended into the butter and sugar mixture.
In a medium bowl, combine flour, oats, baking soda and salt. Add chopped chocolate, pecans, and coconut to the flour mixture and toss to coat.
On low speed, slowly add the flour mixture to the mixing bowl with the butter mixture. Mix until flour and other ingredients are even throughout. Remove bowl from mixer and use a rubber spatula to stir under the cookie batter – making sure that there are no unmixed ingredients underneath. (If there is, use the spatula to mix into the rest of the batter.)
Scape the dough into an airtight container and chill in the refrigerator overnight (or for up to 1 week) before baking.
When ready to bake, preheat oven to 350 degrees F. Position the rack in the center of your oven.
Using a medium (#40) scoop*, place balls of dough onto a baking sheet about 2 inches apart. Press with your fingers slightly to flatten the tops of the balls of dough.
Bake for 9-11 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Cool on the baking sheet until firm enough to remove with a spatula to a wire rack. Cool completely on a wire rack.
Baked cookies may be stored for up to 2 days in an airtight container.
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*If you’d like to make the jumbo-sized cookies as they do at Flour, use a ¼ cup measuring cup to form large balls of dough. Space about 2-3 inches apart on the baking sheet. Flatten each ball slightly with the palm of your band. Bake for 20 to 22 minutes, or until golden brown on the edges and slightly soft in the center. Allow to cool on the baking sheet for 15 to 20 minutes before transferring to a wire rack to cool completely. The yield will be 18 jumbo-sized cookies.
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You may also like these other ‘kitchen sink’ cookies: