Oatmeal Cookies
Not your average Oatmeal Cookie Recipe. This Christina Tosi Oatmeal Cookie Recipe has the best texture! Easy to make and freezer friendly.
Ingredients
- 7 ounces unsalted butter softened
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ cup shredded coconut unsweetened
- ¾ cup powdered sugar
Instructions
- Preheat an oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl combine the flour, oats, baking soda, salt, cinnamon and shredded coconut. Set aside until needed.
- In the bowl of a mixer combine the softened butter, granulated sugar and brown sugar. Cream until light and fluffy. About 3 minutes.
- Add the eggs in, one at a time, scraping down the bowl as needed. Mix until fully combined. Add in the vanilla and mix well.
- Slowly add in the dry ingredients, mixing until fully combined.
- Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet. Once all the dough has been scooped, roll each ball in powdered sugar and place back on the prepared baking sheet. Gently press down on each to flatten the dough just a little.
- Place in the oven and bake for 10-12 minutes. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling. Enjoy!
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