Recipe by Chef amfox
I got this from Starbucks, so no more paying for a batch you can make yourself! Enjoy!
Top Review by jacquelynkarney
These are AWESOME. First of all, DOUBLE it. Otherwise, they will disappear the first day you make them. I tried to make it somewhat healthier which USUALLY means "yuck". Not this time. Here's what I did: added chopped walnuts, added ground flax, used whole wheat flour, substituted about 1/4 of the butter for unsweetened applesauce, and added unsweetened coconut. I also didn't add any white sugar at all. I stuck with the amount called for in regards to brown sugar. They were still sweet enough. My new favorite cookie! YUM
- 354.88 ml old fashioned oats (not quick cooking)
- 118.29 ml all-purpose flour
- 59.14 ml dark raisin
- 59.14 ml golden raisin
- 59.14 ml dried cranberries
- 1.23 ml baking powder
- 1.23 ml baking soda
- 2.46 ml salt
- 88.74 ml butter, at room temperature
- 118.29 ml dark brown sugar, packed
- 59.14 ml granulated sugar
- 1 large egg
- 2.46 ml ground cinnamon
- 4.92 ml vanilla
- 59.16 ml dark raisins, for topping
- 59.16 ml golden raisins, for topping
Directions See How It's Made
- Preheat oven to 350°F.
- Blend 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 to butter mixture; beat until combined.
- Combine raisins for topping in separate bowl and set aside.
- Drop dough by rounded tablespoons, 2 inches apart onto two lightly greased baking sheets.
- Place 1 mounded tsp of raisins on top of dough.
- Bake about 12-16 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.