“This cookie is the reason I learned to bake,” writes pastry superstar Christina Tosi in her latest book, Milk Bar Life. If you’ve ever tasted any of her daring and delicious Momofuku Milk Bar creations (See: Crack Pie! Confetti Cookies! Salty Cucumber Soft Serve!), then you’ll understand that this is a very bold statement.
While The Astronomer and June were on a long walk last weekend, I dusted off my Kitchen Aid and got to baking these life-altering cookies. Aside from having to bring the butter to room temperature, this recipe is as low maintenance (and fast!) as they come. Butter and two kinds of sugar are creamed until fluffy, eggs and vanilla are added in, then finally, the “dry” ingredients are incorporated just so.
Following 10 minutes in the oven, Grandma’s Oatmeal Cookies baked up crispy along the edges and moist throughout. The combination of rolled oats and sweetened shredded coconut brought a double punch of flavor and texture, while a good hit of salt kept all sweetness in check.
While these cookies are certainly solid as is, the batter is an excellent base for a more complex cookie. Classic oatmeal cookie add-ins like dried fruit, chocolate chips, and nuts would work great here, or more Tosi-esque ingredients like popcorn, potato chips, and pretzels. Go crazy because Christina Tosi would definitely approve.
- 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/4 cups old-fashioned oats
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/2 cup sweetened shredded coconut (optional)
- 1 cup confectioners’ sugar
Heat the oven to 375°F.
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.
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