These may look like plain old oatmeal raisin cookies, but don't be fooled. Underneath their bumpy, unassuming appearance, they contain all the alluring spices of masala chai tea.
This recipe is a result of a personal eureka moment. I was sitting, drinking a cup of chai tea and eating an oatmeal raisin cookie. I slowly started to look back and forth between cup and cookie, murmuring the occasional mmm, until finally my brain worked out that this was a magical pairing that deserved to be further explored. A few hours in the kitchen (and the spice rack) later, and I had melded my two loves into one delicious sweet.
Cardamom, cinnamon, nutmeg, cloves, ginger, and a pinch of black pepper come together to give the dough a warm spiced taste that's pleasantly hard to pin down to one flavor. The raisins are steeped in tea so they are plump, juicy, and give an extra dose of chai. Dark brown sugar imparts a subtle molasses flavor that make these one sultry little cookie. I've found that these aromatic, oaty treats pair perfectly with another Indian tea: dark and malty Assam.
- Yield:4 dozen cookies
- Active time: 20 minutes
- Total time:45 minutes
- 2 sticks unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1/3 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- 3 1/2 cups old fashioned oats
- 1 cup raisins
- 1 chai teabag
- 2 cups boiling water
Let chai tea steep in boiling water for 5 minutes. Discard teabag. Let raisins steep in chai tea for 15 minutes, then drain.
In a large bowl, cream together butter, dark brown sugar, and granulated sugar until fluffy, 3 minutes. Beat in eggs and vanilla.
In a medium bowl, combine flour, baking soda, salt, and spices. Add flour mixture to sugar mixture in two additions, beating until just combined. Stir in oats and raisins. Let dough chill in refrigerator for 15 minutes.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough in rounded tablespoons onto baking sheet. Bake until golden brown, 10-12 minutes.