Makes: 1 1/2 dozen cookies
Ingredients
14 tablespoons (1 3⁄4 sticks) unsalted butter, at 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
Method
Preheat the oven to 375°F/190ºC.
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 eggs 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. Let cool completely on the pan.
bon appetit
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