Monday, July 17, 2017

Christina Tosi's oatmeal cookies

Christina Tosi's oatmeal cookies are wonderful for those who don't like raisins in their baked goods. These raisin-less cookies are soft and chewy like a classic oatmeal raisin cookie and are dusted with a generous layer of powdered sugar!
Riddle me this - why do most oatmeal cookies have raisins in them? Don't get me wrong, I love oatmeal raisins, and they are one of my favorite cookies, but I started to wonder why we don't see many raisin-less cookies.

These soft and chewy oatmeal cookies taste very similar to your typical oatmeal raisin cookie. The hearty oats are enhanced with cinnamon. And before they are baked, these cookies are rolled in a generous layer of powdered sugar.

These cookies come from Christina Tosi (of Momofuku Milk Bar fame). Chef Tosi says that these are the brainchild of her grandmother. If you want, you can even toss in 1/2 cup of shredded coconut for a fun textural contrast. I'm not a fan of shredded coconut so I left that out.

So the next time you have a friend who wants an oatmeal raisin cookie without the raisins, you can bake these.

Christina Tosi's oatmeal cookies
  • 14 Tablespoons (1 and 3/4 sticks) unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 2 and 1/4 cups old fashioned oats
  • 1 and 1/4 teaspoons ground cinnamon
  • 1 and 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 cup powdered sugar
Directions
Preheat your oven to 375 degrees F. Line two standard baking sheets with parchment paper or silicone mats and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.

Add the eggs and vanilla until well incorporated, about 1 minute.

Turn the mixer off and add in the flour, oats, cinnamon, salt and baking soda. Using a rubber spatula, gently mix everything together. Then turn the mixer back on medium speed and beat until everything comes together, about 30 seconds.

Place the powdered sugar in a small bowl. Using a cookie scoop, scoop about golf-ball sized mounds of dough. Roll each ball of dough in powdered sugar, making sure to cover as much of the surface as you can.

Place each dough ball on your prepared baking sheet and be sure to leave at least 2 inches in between each cookie.

Bake in your preheated oven for 4 minutes. Then rotate the pans front to back and top to bottom and bake for an additional 5-6 minutes or until the tops are golden brown and appear crackled. The centers may appear slightly underdone, and that's OK.

Allow the cookies to cool completely on the pans before serving.

Cookies should be stored in an airtight container at room temperature and will keep or several days.

Yield: About 2 dozen cookies

Source: Milk Bar Life, by Christina Tosi

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