Thursday, October 6, 2011
Chai Oatmeal Raisin Cookies
It's time for the second installment of the 12 Weeks of Christmas Cookies. True to form, I bring you another spice cookie.
I used the chai spices once again, but this time in an oatmeal raisin cookie. The recipe comes from Amandeleine and it is awesome. The wonderful blend of spiciness shines through these cookies and the golden raisins I used melded really nicely with it. Plus, with all those oats in them, these cookies are super healthy which makes them the perfect treat for balancing out all the yummy indulging that goes on during the holidays.
Chai Oatmeal Raisin Cookies (adapted from Amandeleine)
2 sticks unsalted butter, at room temperature
1 c. dark brown sugar (I used light brown sugar)
1/3 c. white sugar
2 large eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda (I forgot to put this in)
1/2 tsp. salt
1 tsp. cardamom
1 tsp. cinnamon (I increased this to 1 1/2 tsp.)
1/2 tsp. ginger powder (I increased this to 3/4 tsp.)
1 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. ground black pepper (I'd increase this next time)
1/4 tsp. white pepper
3 1/2 c. old fashioned oats
1 c. golden raisins
Cream together butter and sugars until fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt, and spices. Add the dry ingredients to the sugar mixture in two additions, beating until just combined. Stir in oats and raisins.
Preheat oven to 350F. Line two baking sheets with parchment paper. Drop dough in rounded tablespoons onto baking sheet. Bake until golden brown, 10-12 min.
1. I completely forgot to add in the baking soda. The cookies still turned out deliciously chewy and yummy.
2. Amandeleine says that you can chill the dough before baking it. I omitted this step and they still baked up perfectly.