John loves oatmeal raisin cookies, so I made them every week or two when we were first married. Even though we were married, I had to satisfy the man’s sweet craving. There are many desserts in the world, and I wanted to make sure that he was only looking at mine.
Since I have been craving hot tea almost every day, I thought it was the perfect opportunity to add the chai flavor to cookies. So, it was a chai-infused cookie.
To mimic the taste of chai*, I added the same spices that you would find in a traditional chai: cardamom, ginger, clove, and cinnamon. These are some of my favorite spices. The result was a rich dessert bar that had all the flavors and textures of oatmeal raisin cookies but also a punch of spicy chai in every bite. These are amazing!
Ingredients
- 1 Stick Butter (Softened)
- Half a cup of light brown sugar (packet)
- One large egg
- 1/2 tsp vanilla extract
- 1/4 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1 tsp of ground cinnamon
- 1/2 tsp ginger
- Cardamom, 1/4 tsp
- 1/4 tsp cloves (or sub pumpkin pie spice)
- 1/4 teaspoon salt
- Roll oats, 1 1/2 cups
- 1/2 cup jumbo mixed raisins
Instructions
- Preheat oven to 350 degrees F.
- Cream together butter, brown sugar, and vanilla in a large mixing bowl until smooth.
- Pour flour, baking soda, and salt into a sifter. Sift the dry ingredients over. Stir in spices. Add oats, raisins, and spices and stir again.
- The dough should be chilled for 5-10 min. Scrape the dough into an 8×8 metal dish or glass lined with parchment paper, buttered and lightly floured. Flatten the dough until it is smooth.
- Bake for 25-28 minutes, or until the top is golden brown and the sides of the pan are starting to pull away.
- Slice and serve after letting cool in the pan. Keep fresh by storing covered or in bags.
