Food - Drink
Christina Tosi's Extra Step For Crackly Oatmeal Raisin Cookies
By KAREN HART
Oatmeal raisin cookies are often neglected, even though the combo of toasty oats, plump raisins, and warming nutmeg and cinnamon is truly delicious. Award-winning pastry chef Christina Tosi knows that oatmeal cookies can be amazing, and she uses an extra prep step in her recipe that makes these treats even better.
When Tosi makes oatmeal raisin cookies, she rolls her balls of cookie dough in confectioner's sugar before shaping them and popping them in the oven. This makes for a sweeter-tasting cookie and creates cracks on the cookie’s surface, giving it a robust and crackly texture that you won’t be able to resist sinking your teeth into.
Creating a crackly cookie is not the only way Tosi makes these sweet treats her own — she also 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 toothsome bite by creating a thicker and chewier cookie.