"This cookie is the reason I learned to bake. There was always an ill-fitting lid on a beat-up plastic storage container in the fridge full of this dough, or a plate of oatmeal cookies wrapped in thrice-used aluminum foil on the table. With great care, my grandma rolled every ball of dough in confectioners' sugar for a perfectly crackled finish, but she could never figure out why these cookies inspired the crazy in people.When he was away at college, my Uncle Dan would lie to his roommates and tell them the white stuff on top was mold, just to hoard a few more for himself. That was my grandma's favorite story to tell when she handed the recipe over to everyone who asked for it. Though she would never go for this (it would probably get stuck in her dentures), I like to sneak some shredded coconut into the dough when no one is looking." -- C. Tosi
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Recipe courtesy of Milk Bar Life by Christina Tosi.
Anna's Baking Notes: I followed the instructions as written and didn't have any problems. Great recipe! The cookies are on the sweet side, but they're rolled in powdered sugar so that's to be expected. I haven't tried this with pecans or walnuts, but nuts might be good. The texture is great -- crispy edges with chewy centers. My cookies took about 14 minutes to bake. At 10 minutes they were quite pale, then 3 minutes later they were a lovely shade of brown.