A couple of months ago, N emailed me a recipe for cookies (er, biscuits here) that he thought sounded good—Chai Oatmeal Raisin Cookies. I like chai. I like oatmeal. And I like raisins. A match seemingly made in heaven!
And honestly, the cookies were divine the first time around—though I did think the spices could be kicked up a notch. I made a second batch earlier this week and upped the spices… not by double but just to taste… and they were a dream!!
The recipe is below—I’m also going to send this on to my friend M who runs the yummy blog Kitchen Switchin’. Just to let you know, some of the ingredients might be hard to find in the US. I know I even had a hard time finding ground cardamom here in “Little India,” so you may need to go to a specialty store in your area.
I’ve posted the original recipe from Carrie Vasios as on the Serious Eats website but I’ve also added in my comments in purple.
Chai Oatmeal Raisin Cookies
Posted by Carrie Vasios, May 24, 2011
serves 4 dozen cookies, active time 20 minutes, total time 45 minutes
- 2 sticks unsalted butter, at room temperature (they really do mean it when they say “at room temperature.”)
- 1 cup dark brown sugar
- 1/3 cup granulated white sugar
- 2 large eggs (or three small eggs)
- 1 teaspoon vanilla extract (I add a tiny splash extra)
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt (the kosher bit isn’t necessary. Regular salt works just fine)
- 1 teaspoon cardamom (was really hard for me to find… I put in a slightly lumped teaspoon, so a tad bit more than one teaspoon)
- 1 teaspoon cinnamon (I put in a teaspoon and a half, purely because I love cinnamon)
- 1/2 teaspoon ground ginger (very strong so kept to the ½ teaspoon)
- 1 teaspoon ground cloves (also very strong, but put in a pinch or two extra as I like cloves and they make the cookies smell ah-ma-zing!!)
- 1/2 teaspoon nutmeg (went with just under a full teaspoon)
- 1/4 teaspoon ground black pepper
- 3 1/2 cups old fashioned oats
- 1 cup raisins (added a bit extra because they’re nice)
- 1 chai teabag (not the powder mix that you can get, you need the teabags)
- 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. (I leave them for a bit longer…. it doesn’t change much but the raisins do get nice and plump!)
- 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. (I don’t know if it’s just my oven but I do find that I leave the cookies in for around 14 minutes. Then again… I do like them a bit crisp.)