At the beginning of the winter, I was on a hunt for the best oatmeal cookie. I had tried my traditional favorite from the Quaker Old Fashioned Oats container but it wasn’t working for me anymore. So I tried several others, all really good but none of them really made me go “mmmm, delicious!” , so I gave up. Sometimes, when you are really trying hard to make something work and it won’t, it’s best just to stop and leave it alone for awhile and eventually the solution will present itself.
So last night, I was just looking at cookie recipes with nothing specific in mind. And I found this recipe.
I had made Christina’s Cornflake Chocolate Chip Marshmallow Cookies which were out of this world. So I was hoping her oatmeal cookie recipe would prove worthy as well. I was not wrong.
Very simple ingredients, nothing crazy, and there are no nuts OR raisins. You could add these in but I think the cookie world has enough cookies with nuts and raisins. Sometimes you just want to taste oatmeal.
Oatmeal Cookies (or Grandma’s Oatmeal Cookies by Christina Tosi’s)
1 stick plus 6 tablespoons of butter, room temperature (14 tablespoons)
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all purpose flour
2 cups old-fashioned rolled oats
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 cup shredded coconut (Christina’s secret ingredient)
2 cups confectioners sugar
Preheat oven to 350 degrees.
Combine flour, oats, salt, cinnamon and baking soda in a medium/large bowl. Measure out coconut, set aside. Place confectioners sugar in a medium bowl.
Place softened butter and both sugars in the bowl of mixer and mix together on medium high speed until light and fluffy, 3-5 minutes.
Reduce speed, add eggs and vanilla. Increase speed back to medium high and mix until light and fluffy, about 3-5 minutes.
Reduce speed to low and gradually add flour/oats mixture and coconut and mix until just combined.
Measure dough into generous tablespoon balls and place in confectioner sugar, one at a time, coating completely. Place on ungreased cookie sheet.
Bake for approximately 10-14 minutes until tops are lightly crackled. Let cool on pan for about 5 minutes before transferring to a rack to cool completely.
mise en place:
creaming butter and sugars:
eggs and vanilla, light and fluffy:
cookie dough ball in confectioners sugar:
ready to go in oven:
out of the oven: