These soft and delectable oatmeal confections are not the average cookie; they are rolled in powdered sugar to give them a crinkled façade. The hallmark of this recipe is that it requires extra butter and sugar than most, resulting in a crispier outer edge and softer center. There is nothing complicated or idiosyncratic about this recipe, the hardest part being rolling the cookie dough in sugar. Shredded coconut or peanut butter can be added to the dough to give it an additional trademark.
-1/2 cup and 6 tbsp. unsalted butter, at room temperature
-1/2 cup sugar
-3/4 cup light brown sugar
-2 eggs, at room temperature
-2 tsp. vanilla extract
-2 cups flour
-2 cups rolled oats
-3/4 tsp. salt
-1 tsp. ground cinnamon
-1 tsp. baking soda
-Powdered sugar for rolling
Preheat oven to 350ºF.
In the bowl of a stand mixer, beat together butter and sugars for 2-3 minutes. Stop to scrape down the sides of the bowl.
Add eggs and vanilla extract and cream for another 2-3 minutes.
Add flour, rolled oats, salt, ground cinnamon, and baking soda. Mix on low speed just until all ingredients are well incorporated.
Using a medium ice cream scoop, scoop the dough onto a baking sheet.
Roll each cookie dough ball in the powdered sugar, completely coating the dough.
Leaving room between each cookie, place on a parchment paper-lined baking sheet and bake for 8-10 minutes. Let cookies cool.