A Cookie Without the Coffee (or the Barista)
Starbucks is getting real. At least, that’s the idea behind the chain's switch last month to “real food,” including simpler baked goods made without high-fructose corn syrup, trans fats and artificial dyes and colors. To prove that its treats have only natural ingredients, the company has begun offering recipe cards for two of the most popular items: Outrageous Oatmeal Cookie and Banana Walnut Bread.
Let me confess that even before I saw the recipe card, I was seriously considering starting a cult over those oatmeal cookies. Thick and chewy, they’re full of raisins (both golden and dark) plus dried cranberries and lots of nubbly oatmeal. In short, I was obsessed, buying one every couple of days as a reward. (Went to Costco on a Saturday afternoon? I deserve a cookie. Got all the laundry done? Definitely need a cookie. Etc.)
But could I reproduce them at home? The recipe seemed promising: more dark brown sugar than white, not a lot of flour, less butter than some, plus it specified the more flavorful, old-fashioned oats, not the quick-cooking kind. I followed the recipe exactly. Looks-wise and tastewise, they’re pretty darn close. Mine were chewy and buttery and everything I could hope for -- except for a barista asking me if I’d like my latte with one or two extra shots of espresso.
-- Candy Sagon (a former Food section writer)
Outrageous Oatmeal Cookies
Makes about 2 1/2 dozen 3-inch cookies
MAKE AHEAD: The cookies can be stored in an airtight container for up to 1 week. Adapted from a Starbucks recipe.
1 1/2 cups old-fashioned oats (do not use quick-cooking or instant)
1/2 cup flour
1/2 cup dark raisins
1/2 cup golden raisins
1/4 cup dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup (granulated) sugar
1 large egg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Combine the oats, flour, 1/4 cup of the dark raisins and 1/4 cup of the golden raisins, the dried cranberries, baking powder, baking soda and salt in a mixing bowl.
Combine the remaining 1/4 cup dark raisins and 1/4 cup golden raisins (for topping) in a separate bowl.
Combine the butter and sugars in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed for about 2 minutes, or until light and fluffy. Add the egg, cinnamon and vanilla extract; beat on medium speed until well incorporated.
Reduce the speed to low; gradually add the oats mixture, mixing until just combined.
Drop the dough by heaping tablespoonfuls on the baking sheets, spaced 2 inches apart. Place one mounded teaspoon of raisins on top of each portion of dough (flatten the dough slightly to keep the raisins from rolling off). Bake for 12 to 16 minutes, until the cookies are light golden brown yet still soft. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Per cookie: 97 calories, 2 g protein, 16 g carbohydrates, 3 g fat, 2 g saturated fat, 13 mg cholesterol, 56 mg sodium, 1 g dietary fiber, 8 g sugar
The Food Section
July 16, 2009; 12:15 PM ET
Categories: Recipes | Tags: Candy Sagon, coffee, cookies, oatmeal
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