Oatmeal Crackle Cookies – Sweet oatmeal cookies packed with shredded coconut, and topped with a crackled powdered sugar top
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Oatmeal cookie haters, take a seat and just trust me on this one.
If my Salty Oatmeal Cookies didn’t change your mind about oatmeal cookies, then I guarantee these will. And if they don’t, then you have a heart of stone and I don’t know what in the world could ever make you happy.
These cookies are fantastic for 3 reasons:
- They’re rolled in powdered sugar.
- They have an amazing texture- crispy on the edges and chewy in the middle.
- They’re made by the Pastry God herself, Christina Tosi.
I’m sure a lot of you know that the Netflix Original Series Chef’s Table just released an entire season about pastry, and the first episode was about Milk Bar (!!!) and without sounding like a weirdo, it was really awesome and beautifully filmed and super inspiring to someone who plans on opening a bakery within the year (me).
Also, I posted a photo of these cookies on my Instagram and Christina Tosi liked it. No big deal.
So I made these cookies because I’m really happy about everything in life right now, and also because I’m addicted to them. True story.
Here’s What I Used:
Oatmeal Crackle Cookies
- 14 Tbsp. vegan butter
- 3/4 cup brown sugar
- 2/3 cup granulated sugar
- 2 Tbsp. flaxseed meal + 7 Tbsp. water
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/4 cups old-fashioned oats
- 1 1/4 tsp. ground cinnamon
- 1 1/4 tsp. salt
- 1 tsp. baking soda
- 1/2 cup sweetened shredded coconut
- 1 cup powdered sugar for rolling
- Preheat the oven to 375ºF.
- Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
- Cream together the butter and sugars until light and fluffy, about 3 minutes. Add the flax and vanilla and mix until fully incorporated.
- Sift together the flour, cinnamon, salt, and baking soda and add to the mixing bowl, along with the oats. Add the shredded coconut and mix until just combined.
- Scoop the dough, then roll in the powdered sugar until fully covered and place on a parchment-lined baking sheet.
- Bake 9-10 minutes until golden brown and crackled.
Recipe adapted from Christina Tosi – “My Grandma’s Oatmeal Cookies”
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