Christina Tosi's Extra Step For Crackly Oatmeal Raisin Cookies

When it comes to cookies, those of the oatmeal raisin variety are like Jan of the Brady Bunch. Overlooked and neglected, they get no love or praise. It's always about the chocolate chip cookie. It gets the cookie lovers' adoration and attention, and that's not hyperbole. In a recent survey conducted by OnePoll on behalf of Crumbl Cookies, via Newsweek, cookie eaters revealed that the chocolate chip cookie is "hard to beat" with 35% of those surveyed calling it their favorite. It was followed by the peanut butter cookie, which took 28% of the votes, and brownies, which found support with 25% of the vote. Homemade oatmeal raisin cookies only took fourth place with 23% of participants expressing their fidelity to this treat.

However, if you are among that 23% who isn't afraid to raise your hand and love on the oatmeal raisin cookie, then Christina Tosi, founder, and co-owner of Milk Bar, has a must try step for crackly oatmeal raisin cookies that will make your taste buds feel electrified. These cookies' hallmark ingredients include oats, raisins, and warm spices like cinnamon and nutmeg, and once baked, they have a soft and chewy texture we know and love. But Tosi's extra step takes the oatmeal raisin cookie to a new level.

Christina Tosi shared with People that when she makes her oatmeal raisin cookies, she borrows one of her grandmother's secret ingredients. Tosi revealed she rolls her balls of cookie dough in confectioner's sugar before popping them in the oven. This sugary step not only makes for a sweeter oatmeal raisin cookie but, as the dough cooks, it cracks, giving it a cool texture that you can't wait to sink your teeth in. This is known as the crackle effect and it's not just reserved for oatmeal raisin cookies — but those loyal to this cookie may think it should be.

But creating a crackly cookie is not the only way Tosi makes these sweet treats her own. Tosi is known for adding some out-of-the-box ingredients to her baked goods, and in addition to rolling the dough in icing sugar, she mixes in a little coconut into her oatmeal raisin cookie batter. While coconut haters and oatmeal raisin purists might take issue with this ingredient, it definitely adds to the overall bite by creating a thicker and chewier cookie.