Starbucks has recently released a couple of their recipes (as part of their move toward being transparent about the ingredients in their food). One recipe is for Outrageous Oatmeal Cookies. I came across the recipe in the Washington Post and have made them twice. I made one change and used white whole wheat flour rather than all-purpose white.

While I’m not sure why they’re “outrageous” (is the addition of cranberries really “outrageous”?), they are very, very good. Probably the best homemade oatmeal raisin cookies I’ve had. This recipe is definitely a keeper.

  • 1 1/2 cups old-fashioned oats (do not use quick-cooking or instant)

  • 1/2 cup flour

  • 1/2 cup dark raisins

  • 1/2 cup golden raisins

  • 1/4 cup dried cranberries

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature

  • 1/2 cup packed dark brown sugar

  • 1/4 cup (granulated) sugar

  • 1 large egg

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Combine the oats, flour, 1/4 cup of the dark raisins and 1/4 cup of the golden raisins, the dried cranberries, baking powder, baking soda and salt in a mixing bowl. Combine the remaining 1/4 cup dark raisins and 1/4 cup golden raisins (for topping) in a separate bowl.

Combine the butter and sugars in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed for about 2 minutes, or until light and fluffy. Add the egg, cinnamon and vanilla extract; beat on medium speed until well incorporated. Reduce the speed to low; gradually add the oats mixture, mixing until just combined.

Drop the dough by heaping tablespoonfuls on the baking sheets, spaced 2 inches apart. Place one mounded teaspoon of raisins on top of each portion of dough (flatten the dough slightly to keep the raisins from rolling off). Bake for 12 to 16 minutes, until the cookies are light golden brown yet still soft. Cool on the baking sheets for 5 minutes on baking sheets, then transfer the cookies to a wire rack to cool completely. Makes about 2 dozen cookies.

DSCF5754