Founder of the Milk Bar bakery chain, the award winning Cristina Tosi has said that “This cookie is the reason I learned how to bake.” After working her way up as a pastry chef in famous New York restaurants, she decided to get out of fine dining and back to her roots. She has two cookbooks that include her legendary cereal milk ice cream, compost cookies and “crack” pie. And this great cookie! Next time I make these I might include raisins (soaked for a bit in the vanilla and eggs -a good trick) or nuts, but you will love these without them. The roll in powdered sugar before baking gives them a sweet crackly surface that sets them apart.
14 tablespoons ( 1 3/4 sticks) unsalted butter, room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 1/4 cups old-fashioned oats
1 1/4 tsp.ground cinnamon
1 1/4 tsp. kosher salt
1 tsp. baking soda
1/2 cup sweetened shredded coconut (optional)
1 cup confectioner’s sugar
Heat the oven to 375 degrees.
Combine the butter, brown sugar,and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on high, and cream together until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix until incorporated, about 1 minute. Add the flour, oats, cinnamon, salt, baking soda, and coconut, if using, and mix until just combined, about 30 seconds.
Put the confectioner’s sugar in a small bowl. Scoop and roll the dough between your palms into golf-ball sized balls. Toss in the bowl of confectioner’s sugar until completely covered and arrange the cookies 2 to 3 inches apart on a greased or parchment-lined baking sheet.
Bake the cookies for 9 to 10 minutes, until golden brown and crackled. Let cool completely on the pan.
Note: I love my new silplat baking mat with the red cookie spacing circles! Cookies lift right off with no sticking.
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