This recipe is adapted from one by Terry Boyd at www.blue-kitchen.com, and is based on one taught by The Chopping Block cooking school in Chicago. I loved the surprising spicy flavors in the cookie. Think of this as a cinnamon-flavored cookie on steroids!
Makes 2 dozen cookies
1 1/2 cups regular or quick-cooking oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons garam masala (store-bought or homemade)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup golden raisins
Heat the oven to 350 degrees. Grease two cookie sheets.
Combine the oats, flour, garam masala, baking soda, baking powder and salt in a medium bowl. Set aside.
Beat the butter and sugars in a large bowl with an electric mixer on medium speed until thoroughly mixed and creamy. (If you're impatient like me and don't let the butter get warm enough before starting, use a fork to mash it together with the sugars, then finish up with the mixer.)
Add the eggs one at a time, and beat until light and fluffy. Add the vanilla. Stir in the flour mixture until just combined. I usually add it about a third at a time to avoid overwhelming the egg mixture. Stir in raisins.
Using a tablespoon measuring spoon, scoop rounded balls of dough onto the cookie sheets. Flatten slightly. Bake until golden, 12 to 14 minutes (depending on your oven). Cool on wire racks. Copyright 2011 National Public Radio. To see more, visit http://www.npr.org/.