Years ago Starbucks shared some little brown recipe cards with recipes for things like Outrageous Oatmeal Cookies and Banana Bread. This was part of a campaign to promote new menu items with simple ingredients and more whole grains. Like the menu, Starbucks has evolved and expanded as has their website. I haven’t bought any baked goods from Starbucks lately and can’t promise these are really like the coffee shop’s, but it’s a solid oatmeal cookie recipe.
Outrageous Oatmeal Cookies
These cookies are still popular at our house, though I often make changes. The usual changes are swapping AP flour for white whole wheat and leaving out the dark raisins. I love them, but the rest of the family prefers cranberries and golden raisins. For the nuts, I use pecans or walnuts. One thing that is consistent is the cookies always come out sweet and chewy.
Starbucks Outrageous Oatmeal Cookies
- 1 1/2 cups old fashioned oats not quick cooking
- 1/2 cup white whole wheat or all purpose flour (70 grams)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter (84 grams)
- 1/2 cup dark brown sugar, packed (100 grams)
- 1/4 cup granulated sugar (50 grams)
- 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.