Make the taste of childhood by baking these Crackled Oatmeal Cookies With Coconut. This sweet and chewy cookie is directly from Master Chef herself, Christina Tosi. They’re her favorite cookie and my new favorite oatmeal cookie recipe! My personal belief is that coconut makes anything better, so naturally… I’m a BIG fan of this recipe and so are ALL 5 of my little taste-testers.
Your typical oatmeal cookie has a beautiful white glaze drizzled on top, not these cookies. Nope! But don’t think for a second that they’re at all inferior! These cookies are seriously the best oatmeal cookie I’ve ever made!! Each cookie dough ball is rolled in powdered sugar providing the perfect amount of sweetness as well as creating a fun crackle texture that your taste buds won’t be able to resist! Bake each batch of cookies for 9-10 minutes to create that incredible crispy on the outside, chewy on the inside cookie every time.
Family Circle Magazine published Christina Tosi’s recipe this month as part of their Last Bite article. I’ve become a huge fan of Christina’s as I’ve watched her stand next to Gordon Ramsay every week in MasterChef. As one of her favorite cookie recipes that dates back to her childhood and reminds her of her grandmother, she proves that simple pleasures are the best kind in life. This recipe is simple and delicious, yet oh so memorable!
Ingredients
- 1 3/4 sticks (14 tbsp) unsalted butter, at room temperature
- 3/4 C packed light brown sugar
- 2/3 C granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 1 1/2 C flour
- 2 1/4 C old-fashioned oats
- 1 1/4 tsp cinnamon
- 1 1/4 tsp kosher salt
- 1 tsp baking powder
- 1/2 C sweetened shredded coconut
- 1 C confectioners' sugar
Instructions
- Heat oven to 375 degrees.
- Combine first 3 ingredients in the bowl of a stand mixer fitted with paddle attachment. Mix on high until light and fluffy, about 3 minutes. Add eggs and vanilla and mix until incorporated, about 1 minute. Add next 5 ingredients and coconut. Mix about 30 seconds.
- Put confectioners' sugar in small bowl. Scoop and roll dough between your palms into golf-ball-sized balls. Toss in bowl of sugar until completely covered. Place 2 to 3 inches apart on parchment-lined baking sheet.
- Bake 9-10 minutes, until golden brown and crackled. Let cool on baking sheet.
Notes
Source Family Circle Magazine
