Ali Rosen is the host and founder of Potluck Video, a food and drink website that takes you behind the culinary scene with celebrity chefs, restaurateurs, producers, mixologists and more.
A traditional oatmeal cookie is a classic choice for any baker. But with Christina Tosi’s recipe, you get an addictive spin on the classic.
The Momofuku Milk Bar baker is known for shaking up standard recipes, adding in everything from coffee to potato chips to cereal. But for this cookie she’s not straying too far from the original — the recipe is an adaptation of her grandmother’s version.
It’s a particularly sentimental for the chef because she believes she “got [her] start cooking alongside her grandmother.” One of Grandma’s best secrets includes rolling the dough in confectioner’s sugar before baking. It gives an extra dose of sweetness to the cookies and, Tosi adds, it also “provides a really cool crackle coating.”
But she also has a secret ingredient of her own. Watch the video below to find out what it is:
Grandma’s Oatmeal Cookies
Makes 1 dozen
1 stick plus 6 tbsp. butter, at room temperature
½ cup granulated sugar
¾ cup light brown sugar
2 large eggs
2 tsp. vanilla extract
2 cups flour
2 cups old-fashioned rolled oats
¾ tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
¼ cup shredded coconut
2 cups confectioners sugar
1. Heat the oven to 350°F.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color.
3. On low speed, add the eggs and vanilla extract, and increase the speed to medium high and beat for 1 to 2 minutes, until the sugar fully dissolves and the mixture is a pale white.
4. On low speed, add the flour, oats, salt, cinnamon, baking soda and shredded coconut. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated.
5. Pour the confectioners sugar into a bowl. Using an ice cream scoop, form balls of dough, roll them in the sugar and place them on a parchment-lined baking sheet.
6. Bake for 8-10 minutes, until the tops have lightly crackled. Remove and allow to cool on a baking rack.