Thursday, November 12, 2009

Starbucks Outrageous Oatmeal Raisin Cookie

I'm not really sure how I came upon this recipe. Another one of those times when I kept clicking and getting deeper and deeper into other sites and before I knew it I found this Oatmeal Raisin cookie recipe from Starbucks. Apparently they were giving out the recipe at the stores.
Now, I am one to never ever buy a cup o' joe at Starbucks. It just goes against my grain, and pocketbook, to spend that kind of money for a cup of very strong java.
And..guess what?.. I believe I have a great oatmeal raisin cookie recipe so why did I decide to try a new one?? Just curious !!
So, I did make some changes. The original recipe only called for one spice, cinnamon. I make mine with lots of spices so I added just a pinch of nutmeg and cloves.
They came out flat, which is okay but when my son, Kris, ate one he said he's seen them at Starbucks and they are fatter! What... who's drinking Starbuck coffee in this family?!! Anyway, he did say they were really good.
To address the flat cookie issue, I think a bit of oatmeal flour ( made by putting some oats into a blender and making it fine, with a flour like consistency) into the batter with the flour would help to fatten them up.

You're supposed to sprinkle dark and golden raisins on top before baking. I say...why?? There are quite enough cranberries and raisins in the cookie..but I sprinkled!

So I did like the flavors once I played around with more spices. I made mine bigger than most and the cooking time took a few minutes longer. Just remember to take them out before they look done. They almost look slightly underdone in the middle when they need to come out of the oven. That's the secret to a good oatmeal cookie like this. Don't overbake!!

Starbucks Outrageous Oatmeal Raisin Cookie

1 1/2 cups old fashioned oats

1/2 cup flour

1/2 cup dark raisins

1/4 cup dried cranberries

1/4 tsp. baking powder

1/4 tsp. salt

6 tbsp. butter-room temp.

1/2 cup brown sugar

1/4 cupwhite sugar

1 egg

1/2 tsp. cinnamon ( plus I added a pinh each of nutmeg & cloves)

1 tsp. vanilla

4 tbsp. each of dark and golden raisins.

Preheat oven 350. Line baking sheet with parchment paper.

1. Blend first 7 ingredients. Set aside.

2. Beat butter and sugars til light and fluffy.

3. Add egg, spices and vanilla.

4. Beat til incorporated.

5. Gradually add oat mixture, beating til well blended.

Drop by rounded tablespoonfuls 2" apart. Place mounds of raisins on top of each cookie.

Bake 12 - 16 minutes. Cool on baking sheet 5 minutes. Transfer to wire rack to cool.


  1. I, too, found they came out flat (but delicious). Loosen them with a spatula before they totally cool or they stick to the sheet and break (I'm 70 so haven't baked recently). Any other suggestions how to fatten them up? I was thinking of adding more flour and baking powder. Suggestions?

  2. I think adding a bit extra oatmeal flour would help to "bulk" them up and make them thicker. Just put a little oatmeal in a food processor and pulse til it has a flour consistency.

  3. I followed the suggestion of Oatmeal flour (which I made in my blender) and they came out nicely fattened. I added about 1/4 cup of oat meal flour.

  4. our canadian starbuck oakmeal raisin cookies is NOT flat. In fact its very fluffy. I've tried both versions (American and Canadian) and prefer our Canadian cookie. In addition the Amercian version is way way too sweet.

  5. JackieGio, Thanks for letting us know!

  6. JackieGio, Thanks for letting us know!



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