Oatmeal Chocolate Chip Cookies

Starbucks has been providing recipe cards at the registers, and though I don't get in there too often, so far I have managed to collect a banana bread recipe and an oatmeal cookie recipe.

(Gotta love those freebies-- weekly iTunes downloads are another treat available at the registers. Check for new Starbucks iTunes cards every Tuesday.)

Their cookie recipe looked so delicious I couldn't wait to cook up a batch--except I had trouble bringing myself to add the raisins... I had to go for chocolate chips, instead. Why go to the trouble of making an "outrageous oatmeal cookie" if there is not going to be any chocolate involved?

If you happen to be an oatmeal cookie fan, check out this blog... margarita cookies, mojitio cookies, Fluffernutter cookies, savory Parmesan & black olive cookies--this guy has thought of everything, and loves to experiment with his ingredients.

Helpful tip: I don't know about you, but I love my cookies soft and chewy. Try putting your bowl of dough in the refrigerator between batches, in order to keep your butter and eggs cold. Warmer ingredients will spread more in the oven, but a colder dough will yield a thicker cookie.

Here's the official Starbucks "Outrageous Oatmeal Cookie" recipe, adapted to accommodate chocolate cravings (sans the raisins and cranberries; fruit substituted with lots of chocolate chips and some crushed pecans):

• 1 1/2 c old fashioned rolled oats (not quick-cooking)
• 1/2 c all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp butter, room temperature
• 1/2 c packed dk-brown sugar
• 1/4 c granulated sugar
• 1 large egg
• 1/2 tsp ground cinnamon
• 1 tsp pure vanilla extract
• semi-sweet chocolate chips
• pecans (crushed or chopped)
• (fruit lovers: 4 Tbsp each dark raisins and golden raisins for topping, 1/4 c each dark raisins and golden raisins to mix-in, and 1/4 c dried cranberries to mix in...omit chocolate chips and pecans...this follows the original recipe)

Preheat oven to 350 degrees. Blend together oats, flour (& raisins / cranberries if omitting chocolate), baking powder, baking soda, and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined. (Combine raisins for toppings in separate bowl and set aside, if omitting chocolate chips and pecans). Combine chocolate chips and pecans (use own preferred amount) into dough. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. (Place 1 mounded teaspoon of raisins on top of dough, if omitting chocolate). Bake until cookies are golden brown but still soft, 12-16 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Note: Original Starbucks recipe does not include chocolate or pecans.

photo credit: myrecipes.com,

recipe: Starbucks Coffee Company