I think these cookies are a keeper! I liked them. Meanwhile, in a large bowl, mix together the oil and sugar. Stir in oats, butterscotch chips and raisins.
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Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl. Add the egg, salt, and cinnamon and mix until just incorporated. Whisk the flour, baking soda, baking powder, cinnamon, and salt set aside. Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. In a large bowl with a hand mixer or the bowl of a stand mixer fit with a paddle attachment, cream together the butter and brown sugar until light and fluffy, about 4 minutes. To me, that is the ultimate oatmeal cookie! I wanted to bring the cookies up a notch, and instead of putting chocolate chunks in the batter, I dipped them in the chocolate and drizzled a bit more chocolate on top.making the cookies look a bit more elegant. Line two cookie sheets with parchment paper. You know, I think a good oatmeal cookie should have some sort of dried fruit, nuts and chocolate. Bake and cool: Drop rounded tablespoonfuls of the cookie mixture onto ungreased cookie sheets, 1 ½ inch apart. Using 40 scoop, drop dough onto prepared baking sheet. Add raisins, rolled oats, brown sugar and cinnamon. Using a paddle, mix on low speed 1 minute or until dough forms around paddle. But, I couldn't leave well enough alone and dipped/drizzled some with chocolate. Assemble the cookie dough: Add the flour mixture to the bowl, along with the raisins and walnuts and gently beat on low (or by hand) until combined and no streaks of dry flour remain. Place water and Krusteaz Professional All Purpose Cookie Mix in mixer bowl. The original recipe makes the cookies bigger.I opted to make mine smaller. I kind of liked the idea of taking out one of the dried raisins and bringing in some sort of nut for crunch.I like the various textures, chewy and crunchy at the same time. Of course, I substituted with what I had around the house.macadamia nuts and medium colored brown sugar. I did not have dark raisins, neither did I have dark brown sugar.and I wasn't about to go out in the -10 degs to buy some. Now, I like that they are giving their recipe out for the home cook to try:)! So, I made them all right.Ok, I had to change the recipe just a little. But,with a name like that, they had to be good.
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Have you ever had them at Starbucks?.well, I haven't. Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. I just knew I wanted to make the Starbucks Outrageous Oatmeal Cookies ever since I came across them on the MGCC cooking blog. Starbucks Outrageous Oatmeal Cookie.My Way! We have new neighbors, so I thought I would bake some cookies to welcome them.and since I haven't shared a Christmas cookie, yet:).here is one of my new favorites. (These cookies have the bottoms dipped in chocolate and drizzled with white and dark chocolate.my favorite!)