Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.




Ranger Cookies

Starbucks Recipe

1 cup unsalted butter, room temp.
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
1 tablespoon water
2 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups reg or quick cooking oatmeal
2 cups butterscotch morsels
2 cups cornflakes
1 cup walnuts, chopped

Preheat oven to 350 degrees. Butter one or two cookie sheets or coat with nonstick cooking spray. In large bowl, beat the butter, granulated and brown sugars until mixed. Beat in eggs, one at a time. Then beat in the vanilla, and water. In a medium bowl, toss together flour, baking soda, baking powder, salt. Add the dry ingredients to the butter mixture. Beat until combined. Add the oatmeal, butterscotch morsels, cornflakes and walnuts. Mix well. Place heaping teaspoonfuls of batter, about 2" apart onto baking sheet. With moisened fingertips, gently press each cookie to flatten slightly. Bake: 12 minutes until lightly brown. Transfer to wire rack to cool completely.

Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

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