Jun 2015

Christina Tosi’s Grandma’s Oatmeal Cookies

Milk Life | Grandma's Oatmeal Cookies

“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

Milk Life | Grandma's Oatmeal Cookies

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.

Milk Life | Grandma's Oatmeal Cookies

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

Milk Life | Grandma's Oatmeal Cookies

Add the flour, oats, cinnamon, salt, baking soda, and coconut, if using, and mix until just combined, about 30 seconds.

Milk Life | Grandma's Oatmeal Cookies

Put the confectioners’ sugar in a small bowl. Scoop and roll the dough between your palms into golf-ball-sized balls. Toss in the bowl of confectioners’ sugar until completely covered and arrange the cookies 2 to 3 inches apart on a greased or parchment-lined baking sheet.

Chill remaining dough in the refrigerator while the first batch of cookies is baking.

Milk Life | Grandma's Oatmeal Cookies

Bake the cookies for 9 to 10 minutes, until golden brown and crackled.

Makes 2 dozen cookies.

Recipe from Milk Bar Life.

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13 thoughts on “Christina Tosi’s Grandma’s Oatmeal Cookies

  1. Thanks for the recipe! I tried these last week after seeing them on your site and they came out perfectly! My co-workers were gushing over them. I added a cup of raisins to half the batter and a cup of chocolate chips to the other half. I can’t wait to try her chocolate chip cookie recipe!

  2. Made these for our coffee shop in RV Resort and they were a hit. Going to add the raisins this next time????

  3. Every single time I make these from her cookbook, they spread out and get really thin and lacy. They taste good, but I don’t understand why they don’t stay chubby like in your pictures and hers. Thoughts? I’ve made them 6 times and each time I have followed the recipe EXACTLY.

  4. JP – My guess is that the batter is too warm and is causing the baked cookies to spread. I would recommend sticking the batter in the fridge for an hour or so (either before portioning or after) for the butter to firm up. Hopefully that will help the cookies bake up plump rather than thin and lacy. Good luck!

  5. I’ve made these cookies 3 times and added chocolate chips and pecans. It is seriously the best cookie recipe I’ve ever come across. Anyone who is lucky enough to eat the ones I make raves about them! Thanks so much for sharing ?

  6. I tried these cookies per Tosi’s recipe on her you tube video (which is not the same as on this site) I refridgerated the dough overnight since I wasn’t up to eating much that evening. I let it warm up a little the next day and baked them as instructed. They were still mushy after 10 minutes so I baked them a couple minutes longer. taste ok but came out rather tough and biscuit like. I have heard and experienced for myself you don’t run oats through a mixer because that makes the cookies come out tough-and it did. They did not spread out ENOUGH for me. Sorry these were too cakey for me

  7. Came out great, definitely like an Italian cookie, firmer in the outside, softer in the middle. I omitted the coconut and added chocolate chips. You should defo refrigerate in between batches going into the oven.

  8. Just made these today, super yummy…easy to make and look and taste amazing. Partner and 4 year old have total thumbs up. I did half mixture as is and mixed in some mini choc chips in other half…choc ones were really nice but preferred the original…going to add some raisins to try next time. I’ve baked crack pie a couple of times and it’s so addictive but so are these cookies…next to try is the birthday cake and confetti cookies but also fancy trying the peanut butter cookies. Thanks for the recipe…loved it!

  9. Mine come out flat but delicious. The oven is ‘gas’ which I am afraid is my problem.

  10. The most delicious cookies that I ve ever eaten or baked.My company loved them so much.They were all eaten. I added raisins to half of dough.I’ll be making these in the near future.This recipe is a keeper! Thank you. CHRISTINA!

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