#MEwx Warm teps, rain, overcast and Chunky Lola Cookies

Good morning Augusta.

This morning we have clouds and showers with highs in the mid 60s. Winds are south around 10 mph.

Tonight we'll have a slight chance of thunderstorms and showers. Lows in the mid 50s and south winds around 10 mph gusting to 20 mph.

The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.74, the Absolute pressure is 29.54 and falling with a weather graphic indicating clouds and rain.

We received 0.27 inches of measurable rain here over the past 24 hours.

our outdoor temperature is 67.1°F, the humidity is  99% and the dew point is 66.9°F.

Visibility is 10.0 miles / 16.1 kilometers with overcast and rain.

The UV rating is 0 out of 16, the moon is 83.5% illuminated, the moon phase is waxing gibbous, sunrise is 6:55 am↑ 102° East, sunset is 5:52 pm↑ 258° West, Moonrise is 4:41 pm↑ 108° East, Moonset is 2:19 am↑ 248° West and we'll have 10 hours 57

Minutes of daylight today.

 

The cookies below are large in size as well as flavor.

 

CHUNKY LOLA COOKIES

Flour Bakery

MAKES ABOUT 18 COOKIES  

½ cup plus 3 tablespoons (1³/8 sticks/156 grams) un- salted butter, at room temperature 

²/3 cup (140 grams) granulated sugar 

²/3 cup (150 grams) packed light brown sugar 

2 eggs 

1 teaspoon vanilla extract 1¼ cups (175 grams) unbleached all-purpose flour 

²/3 cup (70 grams) old-fashioned rolled oats (not instant 

or quick cooking) 

1 teaspoon baking soda 

½ teaspoon kosher salt 

9 ounces (255 grams) bittersweet chocolate (62 to 70 per- cent cacao), chopped into ½-inch pieces 

1¼ cups (125 grams) pecan halves, toasted and chopped 

1 cup (120 grams) sweetened shredded coconut  

 

• Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy.
• (This step will take about 10 minutes if using a handheld mixer or a spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.  
•  In a medium bowl, stir together the flour, oats, baking soda, and salt. Add the chocolate, pecans, and coconut and toss to combine. On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and 
• then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.
•  For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F.  
• Drop the dough in ¼-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
• Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Let the cookies cool on the baking sheet on a wire rack for 15 to 20 minutes, or until they are cool enough to remove with a spatula. Then transfer the cookies to the wire rack to cool completely, or enjoy them warm.  
• The cookies can be stored in an airtight container at room temperature for up to 2 days. The unbaked dough may be stored in an airtight container in the refrigerator for up to 1 week.