Sundays Are For Cookies: Starbucks Quaker Oatmeal Cookies

 

Oatmeal cookies

 

 

I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.” ~ james beard

Starbucks Perfect Oatmeal

4:20 a.m. is when I wake up Monday thru Friday. My day job starts at 6 a.m. That doesn’t leave a lot of nudge time to make a hearty breakfast. So there are mornings that I pick up a Starbucks Perfect Oatmeal on my way to work. True confessions, right?

I like brown sugar in my oatmeal and nothing else. However, the price includes brown sugar, nut medley, and dried fruit. These fixings, along with a long-handled plastic spoon come neatly packed in a cellophane bag.

007And the cellophane bags, nut medley, and dried fruit — if not used — begin to gather. It dawned on me that I’ve often purchased the exact cellophane bags for small “thinking of you” gifts for family and friends. So I began flattening the bags out that I received with my oatmeal, then placing them in a folder, to use for gifting throughout the year.

006 Sometimes I’d use the nut medley as a topping for ice cream. Then I began to collect both the nut medley and dried fruit into separate Ziploc baggies to use in recipes.

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When my whale measuring cups arrived from Anthropologie,

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The measuring cups fit right in with our Nautical / Beach themed kitchen.
The measuring cups fit right in with our Nautical / Beach themed kitchen.

the time seemed just right to crack open the Quaker oatmeal

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and make cookies.

Starbucks Perfect Oatmeal — it can be so much more than JUST breakfast!

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Vanishing Oatmeal “Starbucks” Cookies (made using the recipe found under the box lid)

1/2 cup (1 stick) plus 6 tbsp. butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups Quaker Oats (quick or old-fashioned, uncooked)

1 mixed cup of Starbucks nut medley & dried fruit

Heat oven to 350 degrees Fahrenheit. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats; mix well. Fold in nuts and dried fruit. Drop dough by rounded tablespoonfuls onto ungreased, or parchment paper lined, cookie sheets.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minutes on cookie sheets (or transfer onto brown paper bags, or wire racks), or simply slide parchment paper with cookies off of sheet and onto tablecloth or placemats on table. Cool completely. Store tightly covered (IF you have any left to store after your sweetheart, children, or grandkids get to them!)

Makes approximately 4 dozen.

 

 

 

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