Prep 15 mins
Cook 15 mins
This is from gormetsleuth.com.
- 591.47 ml all-purpose flour
- 473.18 ml oatmeal
- 236.59 ml sugar
- 4.92 ml salt
- 14.79 ml baking powder
- 2.46 ml baking soda
- 118.29 ml very cold unsalted butter, cut into small chunks
- 1 egg
- 118.29 ml orange juice
- 1.23 ml boyajian orange oil (or extract) or 1.23 ml tangerine oil (or extract)
- 236.59 ml raisins, plumped and dried
- Line a large baking sheet with parchment paper (double two sheets if you have them — one inside the other). Preheat oven to 425°F.
- In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture.
- Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.
- Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest.
- Bake until nicely browned — about 14 minutes.
- *If you want a glaze, just mix up a simple one using powdered sugar, milk, and orange zest.
I can't vouch for the authenticity to what Starbucks serves, but these are pleasant. I think they are better without the orange oil - it's almost over the top with orangeness, like cheap air freshener. I back off the sugar a little, to 3/4 cup. When I have fresh oranges for juice, I throw the pulp in, too. It is some hard work to cut in the butter - as it gets smaller, it gets hidden by the oatmeal, and you are working with a good bit of dry ingredients.