christina tosi oatmeal cookie
Print Recipe

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 24
Author: Eva Bakes

Ingredients

  • 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

Instructions

  • 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.

Notes

Cookies should be stored in an airtight container at room temperature and will keep or several days.
Source: Milk Bar Life, by Christina Tosi