Bake Club Oatmeal Cookies


Christina Tosi of Momofuku Milk Bar hosts a Bake Club every Monday afternoon on Instagram. She sends out an ingredient list the day before and each Monday at 2pm Eastern on Instagram Live, she teaches you how to make something. She plays great music and is really upbeat. It’s a lot of fun.

These are my new favorite oatmeal cookies. They’re chewy and not terribly sweet. Do you know what else I love about them? No raisins! The recipe comes from Christina Tosi’s grandmother who used to put a piece of bread in the container with the baked cookies to keep them soft. I haven’t needed to try that trick because these cookies don’t last long in our house.

Bake Club Oatmeal Cookies
Recipe by Christina Tosi

14 tablespoons butter (1 stick + 6 tablespoons) butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
2 1/4 cups old fashioned oats
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup powdered sugar

Heat the oven to 375 F.

In a large bowl, mix together butter granulated and brown sugars until well combined. Add in the eggs and vanilla and mix to combine.

Add in the dry ingredients and mix until just combined.

Scoop and roll the dough into golf-ball sized balls, roll in powdered sugar and place on a greased baking sheet 2-inches apart.

Bake for 9 minutes until they puff, crackle and spread with a golden brown edge.

Devour immediately or store in an airtight container.

Yield: 2 dozen cookies

One year ago: Polenta Florentine
Two years ago: Chouquettes
Three years ago: Chocolate Olive Oil Cake
Four years ago: Lemon White Chocolate Bars
Five years ago: Oatmeal Scotchies
Six years ago: Nutella Bisciuts
Seven years ago: Spinach and Chickpea Curry
Eight years ago: Salted Chocolate Caramels
Nine years ago: Ultimate Shepherd’s Pie
Ten years ago: Pink Grapefruit Sorbet
Eleven years ago: Tortillitas with Shrimp
Twelve years ago: Croissant Bread Pudding
Thirteen years ago: Basil Parmesan Chicken Salad


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