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,