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.