Could Be Starbucks Oatmeal Cookies
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned oats (not quick cooking)
1/3 cup dark raisins
1/3 cup golden raisins
1/3 cup dried apricots
6 tablespoons butter, at room temperature
1/4 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
11/2 teaspoons vanilla
Heat oven to 350 degrees. In a bowl, whisk the flour, baking powder, baking soda and salt. Stir in the oats. Toss the two kinds of raisins and apricots in this mixture. Set aside.
In the large bowl of an electric mixer, beat the butter with the brown and white sugars until light and fluffy and no grains of sugar remain. Beat in the egg, cinnamon and vanilla.
Add the flour and oat mixture to the creamed mixture, beating just until combined.
Coat 2 baking sheets with vegetable oil spray or line with parchment paper. Drop the dough by rounded tablespoonful onto the cookie sheets, leaving about 2 inches between as the cookies will spread.
Bake 14 to 16 minutes, until cookies are golden but still soft. Cool on sheets before serving. Makes 24 large cookies.
Per cookie: 179 calories (18 percent from fat), 3 g fat (2.0 g saturated, 1.0 g monounsaturated), 15.3 mg cholesterol, 1.6 g protein, 36 g carbohydrate, 0.9 g fiber, 101 mg sodium.