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+ servings

Two Chip Oatmeal Cookies

Originally from Food & Wine, these are thin and chewy cookies made with semisweet and white chocolate chips.
Course Dessert
Cuisine American
Keyword Coconut, Lisa Yockelson
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings 24


  • 1 cup plus 2 tablespoons all-purpose flour (140 to 150 grams)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons sticks unsalted butter, room temperature (170 grams)
  • 1/2 cup plus 2 tablespoons packed light brown sugar (125 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 large egg
  • 1 large egg white
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups quick-cooking rolled oats
  • 1 cup semisweet chocolate chips
  • 1/2 cup white-chocolate chips
  • 3/4 cup sweetened shredded coconut


  • 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.
  • Preheat the oven to 375°. Line 3 large 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.