In 2009 Starbucks had an ad campaign : Real Food. Simply Delicious.
They handed out recipe cards in the store for their Outrageous Oatmeal Cookies and Banana Walnut Bread among other things. I grabbed up a couple of recipe cards and immediately tried them.
I was fairly new to blogging at the time and although I did post the cookies I didn’t write out the recipe. Instead, I linked to Starbuck’s website where the recipe was proudly displayed! The cookies were amazing by the way, I baked them several times that year, but months went by and I started getting emails asking me for the recipe because Starbuck’s had taken the recipe off their website.
I kept meaning to go back into my blog archives and put the recipe in the post but at some point…I lost the recipe card. But never fear, in May when we moved, that recipe card magically reappeared!
Sooooo, now I can post it!
Now, as most of you know I’ve been diagnosed with Celiac Disease since I first made these cookies so today I made them gluten-free. I’m going to put both recipes in this post for all my friends…(In these photos, I added white chocolate chips, the Starbucks cookies don’t have chips of any kind!)
Starbucks Outrageous Oatmeal Cookie
*1 1/2 cup oats
*1/2 cup all purpose flour
*1/4 cup dark raisins
*1/4 cup golden raisins
*1/4 cup dried cranberries
*1/4 tsp baking powder
*1/4 tsp salt
*6 tablespoons unsalted butter
‘*1/2 cup packed dark brown sugar
*1/4 cup granulated sugar
*1 large egg
*1/2 teaspoon cinnamon
*1 teaspoon vanilla
*4 tablespoons dark raisins for topping
*4 tablespoons golden raisins for topping
Preheat oven to 350*. Blend together oats, flour, raisins, cranberries, 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 topping in separate bowl and set aside. Drop dough by rounded tablespoonfuls 2 inch’s apart.
Place 1 mounded teaspoon of raisins on top of dough. Bake until cookies are golden brown but are still soft.- 12 to 16 minutes.
Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely.
Now, my version…which is Gluten-Free and slightly revised:
Outrageous Oatmeal Cookies ~ Gluten Free Easily!
*1 1/2 cup Bob’s Red Mill Gluten Free Oats
*1/2 cup all purpose gluten free flour- (Cup4Cup or King Arthur’s)
*1 1/2 cup TOASTED chopped walnuts
*1/2 cup dried cranberries
*1/4 tsp. baking powder
*1/4 tsp. baking soda
*3 Tbsp. butter
*3 Tbsp. Spectrum Organic shortening
*1/2 cup packed dark brown sugar
*1/2 cup granulated sugar (or Palm Sugar)
*1 large egg
*1/2 tsp. ground cinnamon
*1 tsp. vanilla
Preheat oven. Blend together oats, flour, cranberries, baking powder, baking soda and salt…set aside.
Beat butter, shortening and sugar until light and fluffy. Add egg, cinnamon and vanilla, beat until combined. Gradually add oat mixture, beat until combined. Drop by overflowing Tablespoons onto parchment lined cookie sheet.
Flatten the balls and tidy up the edges.
(If you don’t flatten these, they’ll be little cookie balls…so flatten!)
Bake until golden brown-but not overdone…10-12 minutes.
Cool 5 minutes then transfer to wire racks.
~Have a sweet weekend my friends~