Looking for a new twist on the traditional Oatmeal Raisin cookie? Although it’s not a perfect knock-off of the Starbucks’ version I love, this one will do nicely.
Sorry for being absent this week. Madeline has been down for the count since Sunday afternoon, and between caring for her, trying to do some work, and basically running on empty, this week has been a blur. But we finally got a diagnosis of pneumonia (I never thought that type of news would make me so happy!), and some antibiotics, so hopefully relief and the light at the end of the tunnel is almost here.
So I made cookies.
Every once in awhile, I splurge and spend $2.50 on ONE cookie at Starbucks.
Namely the Oatmeal Raisin one.
It happens about twice a year, and I enjoy every last crumb of it.
The last time I bought one, a friend looked at me rather incredulously that I would pay $2.50 for a cookie, when surely I could figure out how to make them myself.
And so here we are.
I’m not gonna lie. There are A LOT of copycat recipes to recreate this deliciousness, so I sense it’s going to be much like finding Madeline’s perfect soft chocolate chip cookie.
It’s going to take awhile.
This recipe is good.
I’ll definitely make it again.
But it’s not THE ONE.
It has all the basic components, but it needs to be slightly flatter and slightly softer.
Outrageous Oatmeal Cookies
Starbucks Copycat Recipe
Makes 24 cookies
1-1/2 cups old fashioned oats (not quick cooking)
1/2 cup all-purpose flour
1/4 cup dark raisin
1/4 cup golden raisin
1/4 cup dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, at room temperature
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
4 tablespoons dark raisins, for topping
4 tablespoons golden raisins, for topping
Preheat oven to 350 degrees. Blend 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 to butter mixture; beat until combined. Combine raisins for topping in separate bowl and set aside. Drop dough by rounded tablespoons, 2 inches apart onto two lightly greased baking sheets. Place 1 mounded tsp of raisins on top of dough.Bake about 12-16 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.