Raisin oatmeal cookies have always been a favorite around here...and this version using Starbuck's recipe is a keeper. We enjoyed them at Starbucks on our recent roadtrip...and discovered that the recipe was free for the taking. They are large...soft and chewy...and combine two kinds of raisins, dried cranberries and oatmeal.
- 1/2 cup butter, at room temperature
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 3 cups old fashioned oats (not quick cooking)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1/3 cup dark raisins, for topping
- 1/3 cup golden raisins, for topping
- Preheat oven to 350°F.
- Beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined.
- Gradually add flour, baking powder, baking soda, cinnamon, salt and oats.
- Add raisins and cranberries.
- Combine raisins for topping in separate bowl and set aside.
- Drop dough by rounded tablespoons (or use ice-cream scoop), 2 inches apart on lightly greased baking sheets.
- Place 1 mounded teaspoon of raisins on top of each cookie.
- Bake about 12 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.
- Makes about 3 dozen large, chewy cookies.