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 the 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.
- 1 1/2 cups old fashioned oats (not quick cooking)
- 1/2 cup (70 grams) 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 (100 grams) dark brown sugar, packed
- 1/4 cup (50 grams) 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
- Preheat oven to 350 degrees F.
- Combine oats, flour, baking powder, baking soda, salt and cinnamon; set aside.
- Beat butter and sugars until light and fluffy. Add egg and vanilla; beat until combined.
- 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.