The cookies and the buyer of the cookies grew on me — in case you didn’t notice, we got married anyway — and seventeen years later when I was testing out recipes in Christina Tosi’s newest book Milk Bar Life for a spring cookbook round-up assignment, I came upon her Grandma’s recipe for Iced Oatmeals. Sure, there were buckeyes and turtles, and other more Rosenstrach-like (read: chocolate) confections, but I bypassed them for Andy’s weird (but, uh, insanely delicious) oatmeal cookies. No one said marriage would be without sacrifices.
Christina Tosi’s Grandma’s Iced Oatmeal Cookies
14 tablespoons (1 3/4 sticks) unsalted butter, 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 egg and vanilla and mix until incorporated about 1 minute. Add the flour, oats, cinnamon, salt, baking soda, and coconut, if using, and mix until just combined, about 30 seconds.
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.
Bake the cookies for 9 to 10 minutes, until golden brown and crackled. et cook completely on the pan.
Recipe reprinted from MILK BAR LIFE: Recipes and Stories Copyright © 2015 by Christina Tosi. Photos by Gabriele Stabile and Mark Ibold. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.