The Ultimate Chewy Two Chip Oatmeal Cookies: A Timeless Lisa Yockelson Recipe from Food & Wine
There are recipes that grace the pages of magazines and then there are *those* recipes – the ones you meticulously clip out, tuck away, and guard as culinary treasures. These incredible Two Chip Oatmeal Cookies, originally crafted by the esteemed pastry chef and cookbook author, Lisa Yockelson, fall squarely into the latter category. First appearing years ago in the prestigious Food & Wine Magazine, this recipe quickly became a beloved classic for those fortunate enough to discover it. Many home bakers, myself included, are grateful to have preserved this gem, as it’s a recipe that truly stands the test of time and quality. It embodies the essence of what a perfect oatmeal cookie should be: wonderfully chewy, rich in flavor, and delightfully textured with a dual chocolate chip experience that elevates it beyond the ordinary. If you’re searching for a cookie that combines comforting familiarity with sophisticated execution, you’ve found your new favorite.
What makes Lisa Yockelson’s Two Chip Oatmeal Cookies so irresistibly chewy and rich? It’s a masterful combination of ingredients and technique. Central to their signature texture is the clever inclusion of not just one whole egg, but an additional egg white. This extra egg white introduces more protein to the dough, which, upon baking, helps to create a firmer, more resilient structure, contributing significantly to that sought-after chewy consistency. Furthermore, the recipe calls for a generous amount of butter, imparting an unparalleled richness and depth of flavor that sets these cookies apart. This abundance of butter, while essential for taste, also means that proper chilling of the dough is crucial. Neglecting this step could result in cookies that spread too much during baking, leading to thin, overly crispy edges rather than the soft, golden perimeter we aim for. Chilling solidifies the butter, allowing the cookies to hold their shape better and bake evenly.
Another often-overlooked yet vital ingredient in this recipe is the coconut. Some might be tempted to omit it, but that would be a disservice to the cookie’s integrity and flavor. With the substantial amount of butter in the dough, the coconut acts as a crucial structural support, preventing excessive spreading and adding a delightful texture. Its fibrous nature helps to bind the dough, ensuring the cookies maintain their delightful chewiness and shape. While unsweetened shredded coconut is generally recommended for its balanced flavor contribution, sweetened coconut can also be used if that’s what you have on hand or prefer a slightly sweeter profile. The subtle tropical note it imparts beautifully complements the oatmeal and dual chocolate chips, creating a complex and satisfying taste experience that you won’t soon forget. These cookies aren’t just a dessert; they’re a testament to thoughtful baking and the careful balance of ingredients.
Lisa Yockelson is renowned for her precise and inspiring baking creations, and if you fall in love with these oatmeal cookies, you’ll be thrilled to know that more of her incredible recipes can be discovered in her highly acclaimed book, Baking by Flavor. Her approach to baking focuses on understanding the nuances of ingredients and how they contribute to the final product, a philosophy clearly demonstrated in this very recipe. Exploring her other works promises an equally delightful journey for any baking enthusiast.
Tips for Perfect Two Chip Oatmeal Cookies Every Time
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows for better emulsification when creaming the butter and sugars, resulting in a smoother, more uniform dough and a lighter, fluffier cookie.
- Don’t Skimp on Chilling: The chilling time isn’t merely a suggestion; it’s a vital step for the perfect texture. Cold dough means the butter is firm, preventing excessive spreading and ensuring your cookies retain their thickness and chewiness. If you’re short on time, even 30 minutes can make a noticeable difference, but an hour is ideal.
- Measure Accurately: Especially with flour, using a kitchen scale for precise measurements (like the 150 grams for flour) can prevent dense or dry cookies. Spoon and level flour if you don’t have a scale.
- Mix Smart, Not Hard: Cream the butter and sugars until light and fluffy for aeration. When adding dry ingredients, mix just until combined to avoid overdeveloping the gluten, which can lead to tough cookies.
- Coconut Choice: While unsweetened coconut offers a more balanced flavor, sweetened coconut will add a touch more sweetness and a slightly softer texture. Choose based on your preference, but definitely don’t skip it for that essential structural support and flavor.
- Even Baking: Use parchment paper to prevent sticking and ensure even baking. Rotate your baking sheets halfway through the baking time for consistent browning.
- Know Your Oven: Oven temperatures can vary. Keep an eye on the cookies, especially during the first batch. They are done when the edges are golden brown and the centers are just set. They will continue to set as they cool.
- Cooling Process: Allowing the cookies to cool on the baking sheet for 5 minutes after baking helps them firm up without breaking. Transferring them to a wire rack allows air circulation, preventing soggy bottoms.
Variations to Make Them Your Own
While this classic recipe is perfect as is, you can always put your own spin on these delightful oatmeal cookies:
- Nutty Addition: For an extra layer of crunch and flavor, consider adding ½ cup of chopped toasted pecans or walnuts along with the chocolate chips.
- Dried Fruit Fusion: Introduce ½ cup of dried cranberries, raisins, or chopped dried apricots for a fruity twist that pairs wonderfully with oatmeal.
- Spice It Up: A pinch of cinnamon (½ teaspoon) or a dash of nutmeg can enhance the warmth and complexity of the cookies, especially alongside the oats.
- Different Chips: Experiment with milk chocolate chips, butterscotch chips, or even chopped dark chocolate for varying flavor profiles. You could even use all semisweet or all white chocolate if you have a strong preference.
- Orange Zest: A teaspoon of orange zest can add a bright, fragrant note that beautifully complements the chocolate and coconut.
These Two Chip Oatmeal Cookies are more than just a recipe; they’re an experience. From the initial delightful aroma that fills your kitchen to the satisfying chewiness of each bite, they embody the joy of homemade baking. Whether you’re making them for a special occasion, a comforting treat, or simply to satisfy a craving, these cookies are guaranteed to impress. Their balanced sweetness, rich texture, and classic appeal make them a perfect addition to any cookie jar or dessert platter. Don’t hesitate to dive into this recipe and discover why it’s been cherished for so long.
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Recipe
Two Chip Oatmeal Cookies
Anna
Pin Recipe
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
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In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures all dry ingredients are evenly distributed, which is key for uniform rising. Set aside.
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In a large mixing bowl, using an electric mixer, beat the room temperature unsalted butter with the packed light brown sugar at medium speed until the mixture is well blended and creamy. This typically takes about 1-2 minutes. Then, incorporate the granulated sugar and continue beating until the mixture becomes noticeably light in color and fluffy in texture, usually around 2 more minutes. Finally, beat in the whole egg, the extra egg white, and the pure vanilla extract until just combined, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
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Reduce the mixer speed to low and gradually add the whisked dry ingredients to the wet mixture in two additions, mixing until just combined after each addition. Be careful not to overmix. Once the dry ingredients are mostly incorporated, switch to a large wooden spoon or spatula. Fold in the quick-cooking rolled oats, semisweet chocolate chips, white chocolate chips, and the shredded coconut until they are evenly distributed throughout the dough. Cover the cookie dough tightly with plastic wrap and refrigerate for at least 1 hour, or until thoroughly chilled. This chilling period is crucial to prevent the cookies from spreading too much during baking. For convenience, you can also scoop the dough into individual mounds onto dinner plates, cover, and chill the pre-formed dough balls, making them ready to bake directly from the fridge.
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Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper to prevent sticking. Using a rounded tablespoon or a small cookie scoop (about 1.5 tablespoons), drop mounds of the chilled dough onto the prepared baking sheets, ensuring they are spaced at least 3 inches apart to allow for proper spreading. Bake the cookies for approximately 12-14 minutes, or until the edges are golden brown and the centers are just set. The cookies may still appear slightly soft in the middle, but they will firm up as they cool. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy these perfectly chewy and flavorful Two Chip Oatmeal Cookies!