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Outrageous Cranberry-Walnut Oatmeal Cookies

by on August 8, 2009 · 40 comments

I guess I don’t keep up with Starbucks news very well, because I had no idea the Outrageous Oatmeal Cookie recipe I linked to in The Washington Post was actually put out by Starbucks in an effort to promote their new approach to baked goods – simple ingredients, more whole grain, etc. etc. etc. You can read about it on the Starbucks corporate site.

Sounds great, and I have one more request. How about making some of your cookies smaller and less expensive? We tend to drop in late in the afternoon for a treat and it would be nice if more of the cookies were snack size. Sharing a pack of the chocolate covered grahams works well (140 calories each), but it would be nice to have more variety in sizes that won’t spoil dinner.

Now back to that oatmeal cookies, they’re pretty good! I swapped out the white flour for some white whole wheat, used cranberries instead of raisins and threw in some walnuts for a little Omega 3 (and tastiness). I’m looking forward to seeing how the recipe stacks up to the one sold in shops.

outrageous oatmeal cookies

4.5 from 4 reviews
Outrageous Cranberry-Walnut Oatmeal Cookies
 
Prep time
Cook time
Total time
 
An easy oatmeal cookie
Author:
Recipe type: Cookie
Serves: 18
Ingredients
  • 1 1/2 cups old fashioned oats (not quick cooking)
  • 1/2 cup white whole wheat or all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup chopped toasted walnuts plus 3 T.
  • 1/3 cup dried cranberries plus 3 T
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine oats, flour, baking powder, baking soda, salt and cinnamon; set aside.
  3. Beat butter and sugars until light and fluffy. Add egg and vanilla; beat until combined.
  4. Add oat mixture to butter mixture and stir until partially mixed. Add 1/3 cup nuts and 1/3 cup cranberries and stir until fully blended. Scoop dough up by rounded tablespoons and shape into balls. Flatten slightly. Mix the reserved nuts and cranberries together and press a few gently into the top . Arrange 2 inches apart on cookie sheets and b on center rack for 12-15 minutes, until cookies are golden brown, but still soft. Cool on sheets for a few minutes and then transfer to a rack.

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Published on August 8, 2009

{ 40 comments… read them below or add one }

Carole Resnick August 8, 2009 at 1:00 pm

Stop it, Anna. Between these and the cinnamon snowballs I will be in the kitchen foever. Thank goodness it is raining and cool.

dawn August 8, 2009 at 3:01 pm

oh these look good. I love putting just a pinch of sea salt on my oatmeal cookies..don’t know why, have done that for years.

Judy August 8, 2009 at 3:17 pm

Anna, The cookie looks great. I love your new blog look. It’s pretty much what I want to do with mine, not too jazzy. Some of the sites with music and whatnot are dizzying. I like your subdued colors and nice clean lines/look. Did you do it yourself?

Sara August 8, 2009 at 4:00 pm

This sound so good! I had no idea about these cookies from Starbucks…but now that I have your recipe, I guess I won’t have to run out and buy one.

Louise August 8, 2009 at 4:29 pm

I’ll have to try this recipe and see how it compares to one I created about twenty years ago.

Katrina August 9, 2009 at 8:38 am

Mmm, if it isn’t going to be chocolate, or peanut butter, or banana, it has to be oatmeal for me! ;) okay, okay, I like almost all cookies! These look great.

snooky doodle August 9, 2009 at 9:25 am

these do lookk good! full of hearty goodness :)

CindyD August 9, 2009 at 12:10 pm

These look terrific! I’d be tempted to add a handful of mini chocolate chips to them.

thebrunettebaker August 10, 2009 at 4:15 am

My hubby loved ‘em just as you origianally posted them. He’s a sucker for anything oatmeal rasin. They’re a good hearty cookie and I’d make again, at least right after the ones I just got out of Taste of Home (Colossal!)

Anna August 10, 2009 at 7:15 am

I’ll have to find the new Taste of Home recipe.

Dolce August 10, 2009 at 10:04 am

That sounds like a good one. I will try it next week-end, with raisins though, as I know I still have quite a stack at home :)
(I was also wondering if I could substitute raisins or cranberries for chocolate chip as well ? It might take away the chewiness and smoothness that we get when we bite into it though? Any thoughts?)

Katrina August 12, 2009 at 10:32 am

I made these yesterday–completely as written, except I didn’t quite have enough cranberries, so I also used some dried cherries. Yum! They are great! And they look exactly like the ones in the photo!

Jean September 15, 2009 at 7:04 pm

I was looking for the Cousin’s recipe – maybe it’s the same as Starbucks? This one looks good, I’l try it and let you know how it measures up.

Jean September 21, 2009 at 9:49 am

Well, I’m sorry to say I was disappointed with this recipe. I baked the first dozen last night, and they spread out too much, and became a crisp cookie – not what I was looking for. So I added a bit more flour, and baked the rest this AM. Much better, but still not as good as Cousin’s. I should mention that I doubled the recipe to begin with. I’m puzzled why anyone would choose to bake such a small batch of cookies – as long as your doing it anyway, why not make a few more?

Anna September 21, 2009 at 10:14 am

Hi Jean! Thanks for the review. Sorry you didn’t like the recipe, but sometimes doubling can change the result. Also, this recipe doesn’t have weights for the flour and when recipes don’t have weights, people are likely to get varying degrees of thickness due to the way people measure flour.

About Cousin’s, I’ve enver heard of that recipe but will look for it. Sounds interesting. In the meantime, I’m going to email you a recipe you might like better.

Jerri January 9, 2011 at 5:14 pm

I am looking for the recipe for the Jason Deli’s Oatmeal Cranberry Walnut Cookies. I have been trying to tweek the recipe, but I am missing some ingredient.

Jean January 24, 2011 at 1:46 pm

I am trying to keep my weight down. I purchased a box of home made Oatmeal Cranberry walnut cookies from Sprouts. They were delicious. I am trying to find a healthy recipe, so I can make my own. This recipe is easy, but I am conserned about the nutritional value of the cookies. Could You e-mail the nutritional value facts.

Thank You
Jean

Anna January 24, 2011 at 5:07 pm

Jean, I’m not a nutritionist so I just run the recipes through a program called Mastercook. You might want to buy it because it will let you get the nutrition rundown on just about any recipe.

Leila November 16, 2011 at 3:23 pm

I baked these exactly according to the recipe and they are amazingly good! I’ve gotten assured that they are even better then starbuck’s and jason’s deli cookies

Anna November 16, 2011 at 3:45 pm

Thanks for the review, Leila!

Bonnie Kluthe December 3, 2011 at 7:24 pm

Here’s one i made up and my husband is crazy about it.

Peanut Butter Oatmeal Rounds

3/4 cup Canola oil
3/4 cup peanut butter
1 cup dark brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
1 Tbsp. vanilla
1 cup whole wheat pastry flour
2 cups old fashioned oats
2/3 cup chopped cranberries
2/3 cup chopped walnuts

Beat together oil & peanut butter. Add sugars, baking powder,
soda, salt & cinnamon.
Beat in eggs & vanilla. Beat in flour; then stir in oats, cranberries
and nuts.
Bake at 375 for 8-10 minutes or until lightly browned.

(I always use whole wheat pastry flour as well as oil rather than butter whenever I do any baking .)
Bonnie Kluthe

Tina January 7, 2012 at 1:28 pm

Added 1/3 cup white choclate chips. These are better than the cookies I bought at Whole Foods yesterday and are a new favorite at our house.

Anna January 7, 2012 at 3:08 pm

Thanks Tina!

Julie January 11, 2012 at 11:49 pm

Anna, This recipe was awesome. Very yummy…I could not stop eating the cookie dough…so good. My cookies were very tasty. Thanks a bunch!!

Renee January 17, 2012 at 9:12 pm

Hi Anna,

Thanks so much for the recipe, I am going to make them this wknd for the family. One question though you say ‘1/3 cup chopped toasted walnuts plus 3 T.’ what does the 3T mean?

thanks

Renee

Anna January 18, 2012 at 7:53 am

Hi Renee,

It meant an extra 3 tablespoons. You’d be fine using a big handful or a half cup. Don’t worry about being precise with the amount of nuts :).

Nana Niki June 1, 2012 at 1:46 pm

My son is getting ready to deploy and I his birthday is next week (6/6/12)… I text him and ask what he wanted me to bake! He said… “How about something with nuts, oatmeal and crasinberry”.. I’m pretty sure this recipe will fit that description… and I will keep you posted as to how they turn out! Peace to all… and thanks for the recipe! Nana Niki (P.S. It’s raining in Southern Ohio “finally” and the crows are in the tulip tress begging for cookies) LOL

Anna June 1, 2012 at 1:48 pm

Thanks for the sweet comment, NN. Enjoy your cookies. Send some rain here.

Heather M August 8, 2012 at 4:20 pm

Just made these, gluten free/dairy free since we are a gfree family and they are amazing! I used bobs redmill all purpose gluten free flour, and earth balance dairy free “butter”…when I bake non gluten free recipies as gluten free I add a tsp of xanthum gum…super easy recipie as well as super yummy!

Maggie November 7, 2012 at 12:00 am

I added coconut and cognac to the recipe……Delish!

Jenny November 16, 2012 at 6:09 pm

These turned out JUST RIGHT!! Good recipe — thanks for sharing.

Cmac November 19, 2012 at 6:13 pm

i added a cup of krispy rice (rice crispies), it adds a nice crispieness!

DeAngela February 3, 2013 at 2:14 pm

Do you chill the dough before baking?

Anna February 3, 2013 at 2:20 pm

You can, but you don’t have to.

Laura April 16, 2013 at 5:19 pm

I am not a big fan of shortening, but that’s the missing ingredient here if you want a bit softer, chewier cookie. I compared the official ingredients that Starbucks lists on their website, and they have both butter and shortening listed in the Outrageous Oatmeal cookie. My 78 year old mother swears by Crisco (instead butter) as the very important ingredient that prevents a cookie from flattening out and getting too crispy. It’s also her mainstay for pie pastry which you will find the recipe for in Betty Crocker as “Standard Pastry”. Butter in pastry just turns it into shortbread (if you also add some sugar) and is great when you do want a crispy cookie.

Blanca July 3, 2013 at 11:42 pm

Great recipe. I didn’t change any of the ingedients, and the cookies came out great. I plan to make them again for our family’s 4th of July celebration tomorrow.

G August 30, 2013 at 9:27 pm

I really love this recipe. I adapt it to be gluten-free and egg-free due to allergies and they turn out wonderful every time – a challenging feat for gluten-free AND egg-free baked goods! I use Trader Joe’s gluten-free all purpose flour and Engery Egg Replacer in my version.

Karen H September 2, 2013 at 10:41 am

Starbucks Oatmeal has always been our favorite, but don’t like the thought of all the additives we don’t want. Was looking for a substitute, this looks like it would fill the bill. Has anyone tried using all or part coconut oil and/or part molasses with this? Starbucks also listed dried apricots, which I will definately add.

Lynn Hodgson October 16, 2014 at 2:25 pm

These are really delicious cookies, soft and chewy. I used dried cranberries but no nuts because of an allergy. I only cooked them for 11 minutes, the perfect time for my oven. Will be making these again many times!! Next time I will double the recipe as this one only made 20.

Anna October 16, 2014 at 2:32 pm

Lynn, thanks for the comment! Glad you liked the cookies.

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