Starbucks oatmeal cookie copycat recipe

Here is the story behind my Starbucks oatmeal cranberry cookie.

First, let me admit that I sometimes have Starbucks cookies. More specifically, the big outrageous processed sugar, white flour and whatever else-ladden oatmeal, cranberry ones. It just takes a bite and you’re hooked. Seriously. I really felt like having one a month ago and now I’m addicted. And the problem is that it’s like a McDonald’s burger: you have one and you’re kinda sorta still hungry an hour later. That’s just how junk food works I guess.

Anyway, needless to say, since I can make killer good wholesome chocolate chunk cookies, I had to sit down and figure out how to make a healthier version of it. Well, here it is: WellMamma’s wholesome cranberry raisin oatmeal cookies. Gluten-free, processed sugar-free and absolutely satisfying. I still haven’t tried it with coconut oil but that will be the next step. For now, I’m just going to enjoy this batch.

Note: Careful, the cookie dough is awesome, don’t even try it or there won’t be any for the kids…which isn’t such a bad thing considering there are raw eggs in it, but you know what I mean…

Ingredients

• 1.5 cup gluten-free flour (I use Bob Redmill’s 1 to 1 baking flour)
• 2 cups rolled oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 – 1 tsp cinnamon
• 1 cup coconut sugar
• 1 tbsp honey
• 1 cup butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup raisins
• 1/2 dried cranberries (read the label, they are often sweetened)

Instructions

1. Preheat the oven to 175C
2. Line a large cookie sheet with parchment paper
3. In a large bowl, mix all the dry ingredients and set aside
4. In an electronic mixer, blend together the sugar, butter and honey until smooth. Then add vanilla and the eggs one at a time. You can do this by hand but it just takes a little longer.
5. Add the dry ingredients to the butter/sugar mix and mix for around 30-45 seconds on medium speed
6. Drop big spoonfuls of the cookie dough on the baking sheet leaving a few centimeters between each. Once you have dropped all your cookie dough on the sheet, rinse your hands with cold water and with your wet hands, flatten the cookie mounds until they are around 1-2 cm thick. The water will prevent your hands from sticking to the dough.
7. Place in the oven for 10 minutes – do not overcook. Let stand 5 minutes before taking them off the sheet with a spatula.