Starbucks Outrageous Oatmeal Cookies Recipe
in Bars and Cookies on Sunday, March 18, 2012
Earlier today...I went into our local Starbucks and they were handing out some great recipe cards of their foodie products. The following recipe is one that was given to me today...of course all the credit goes to Starbucks!
1 1/2 cups old-fashioned rolled oats (not-quick-cooking)
1/2 cup all-purpose flour
1/4 cup dark raisins
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 tablespoons dark raisins (topping)
4 tablespoons golden raisins (topping)
Preheat oven to 350 degrees. Blend together oats, flour, raisins, cranberries, baking powder, baking soda and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined. Combine raisins for topping in a separate bowl and set aside. Drop dough by rounded tablespoonfuls, 2" apart onto two baking sheets. Place 1 mounded teaspoon of raisins on top of dough. Bake until cookies are golden brown but still soft, 12-16 minutes. Cool for 5 minutes on sheets and then transfer cookies to a wire rack to cool completely.
1 1/2 cups old-fashioned rolled oats (not-quick-cooking)
1/2 cup all-purpose flour
1/4 cup dark raisins
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 tablespoons dark raisins (topping)
4 tablespoons golden raisins (topping)
Preheat oven to 350 degrees. Blend together oats, flour, raisins, cranberries, baking powder, baking soda and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined. Combine raisins for topping in a separate bowl and set aside. Drop dough by rounded tablespoonfuls, 2" apart onto two baking sheets. Place 1 mounded teaspoon of raisins on top of dough. Bake until cookies are golden brown but still soft, 12-16 minutes. Cool for 5 minutes on sheets and then transfer cookies to a wire rack to cool completely.
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