Cocoa-Oat Cookies

This Cocoa-Oat Cookies recipe from food writer and Vermont native Jessica Battilana yields rich, fudgy cookies, shot through with coconut.

By Yankee Magazine

Dec 18 2018


Cocoa-Oat Cookies

Photo Credit : Ed Anderson

This chocolaty recipe from food writer and Vermont native Jessica Battilana yields rich, fudgy cookies, shot through with coconut. The small amount of rice flour in this dough might seem like a fiddly detail, but it contributes enormously to the soft, chewy texture. Note: It’s vital that you don’t overbake these cookies; if you do, they’ll go from soft and chewy to dry and crumbly. Pull them out when they still look a bit underbaked.

Find many more instant-classic recipes in Battilana’s first solo cookbook, Repertoire: All the Recipes You Need (Little, Brown and Company, 2018). Excerpted with permission. All rights reserved.


16 cookies


1½ cups all-purpose flour
½ cup white rice flour
½ cup Dutch process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons unsalted butter, at room temperature
1 cup light brown sugar
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups rolled oats
1 cup finely shredded unsweetened coconut
3 ounces good-quality bittersweet chocolate (74%), finely chopped


Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.

Using an electric mixer fitted with a paddle attachment, beat the butter, brown sugar, and white sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating after each addition, then add the vanilla and mix to combine. Gradually add the dry ingredients and mix until combined, then add the oats, coconut, and chocolate and mix until incorporated.

Roll the dough into balls that are slightly larger than golf balls (about 2 ounces each). Arrange on the baking sheets, spacing the balls about 2 inches apart. Bake for 7 minutes, then use a spatula to gently flatten each cookie. Bake for about 6 minutes more, until they are cracked on top and look just set but not dry. Do not overbake. Let cool on the pans for 1 minute, then use a spatula to transfer to a wire rack and let cool completely.