By Chef amfox on July 29, 2009
Photo by 4theloveofbaking
Photo by 4theloveofbaking
"I got this from Starbucks, so no more paying for a batch you can make yourself! Enjoy!"
Serving Size: 1 (27 g)
Servings Per Recipe: 24
"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"
"One word to sum it up - DELICIOUS! Good ol' Starbucks never fails. And thanks to Chef amfox for posting! I only had golden raisins so omitted dark, and didn't use the extras for topping because it seemed enough to me. I just finished baking them (15minutes) and have already eaten 3! And I'm meant to be giving these away too. Photos don't do these cookies justice - you have to try them for yourself, they're worth it"
"These are very good. I substituted 1/4 cup of thin shredded carrots for raisins and taste very good. my kids loved them. You can't taste the carrots if you add them."
"Awesome recipe!! They turned out just like Starbucks cookies. A couple tips that helped mine be moist 1) put one oven rack on the bottom and one on the top and bake your cookies for 6 min on each rack, starting with the bottom rack. 2) pull your cookies out while the center is still soft and kind of gooey...you might think they don't look done but they'll finish baking on the cookie sheet. Thanks for the awesome recipe :)"
"This recipe is very good. I added chopped dried apricots to get the cookie closer to the real Starbucks outrageous oatmeal cookie they are currently selling (8/2013). I thought these were a bit sweeter than the original and would decrease the sugars for my next batch. I would also cut the salt in 1/2. Finally, I would bake mine slightly less, as they were more crunchy than chewy. :) Nice cookie and I'm glad not to have to keep buying them...I'm addicted. :)"
"I don't normally eat the cookies I bake except to taste ... I must have eaten at least six of these! I didn't have any raisins so I increased the cranberries. I also reduced the sugars (both) and added dark chocolate chips. I did not top the cookies with cranberries. This is going to be added to my favorites. Mahalo for sharing this onolicious recipe!"
"This recipe creates cookies that are the same as in Starbuck's."
"Yum! Great recipe, but double it. It doesn't make nearly enough."
"This is a great recipe. It is definitely sweet, so if you like it a little more savory, cut down on the sugar!! I use only cranberries, and leave out the cinnamon (personal preference) and I use gluten-free flour blend for the flour. They come out WONDERFUL!!!"
"I made this today it taste like starbucks cookies, gooey and tasty!!!But I find it way too sweet, next time I'll cut down the sugar. Thanks for posting! :)"
"As we have (as yet) no Starbucks here I do not know how these cookies compare to "the real thing". What I do know is that these cookies are very nice indeed!
Made them just as stated, got 24 cookies and they baked for 15 minutes. They are crispy on the edges and slightly chewy in the middle. Adding both raisins and dried cranberries gives a very nice taste.
Thanks for posting."
"Made these morning and am pleased. I really like them and added flax to them as I know I will be eating tons of these and must get a health benefit as well as a taste. Beats paying the price at Starbucks and the ones there are loaded with fat especially when you want more than one. I added more cranberries and raisins to dough. The raisins and cranberries ontop are what really take it to the next level. Thanks for recipe"
"I must second (or sixth at this point) the love for these cookies. I have no idea if they're like the original ones (Australia, where I'm at, is probably the last place on earth where there's no Starbucks), but they're definitely good enough to be sold in any good coffee shop. I wasn't sure how to beat the butter (in my case, margarine) and the sugar, so I just used a hand mixer to only-just cream it. I also learned the cooking time is pretty accurate and one should probably even err on the side of underbaking the cookies -- it seems like they are not cooked when you take them out as they're really soft and fall apart, but they do solidify and become a lot crisper after they cool down. The dried cranberries were really nice. The raisins on top is a really nice touch, and makes them extra special good. Mmm, thanks!"
"I love this recipe! It impresses even the pickiest of cookie lovers. My problem is that I hate raisens. My solution? I got some buttercream frosting and blended some dried blueberries into it, topped each cookie with about half a tablespoon and voila. These cookies made my head spin!"
"These were great & much more economical than the store!"