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Garam Masala Oatmeal Raisin Cookies

This recipe is based on one taught by the excellent cooking school The Chopping Block here in Chicago. They offer a wide range of cooking classes for all levels of cooks.
Servings 2 dozen cookies

Ingredients

  • 1-1/2 cups regular or quick-cooking oats
  • 1-1/2 cups flour
  • 1 teaspoon garam masala [see Kitchen Notes]
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick [1/2 cup] unsalted butter room temperature
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar [packed]
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup golden raisins [see Kitchen Notes]

Instructions

  • Heat oven to 350ºF. Combine oats, flour, garam masala, baking soda, baking powder and salt in a medium bowl. Set aside.
  • Beat 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 the tines of a fork to mash it together with the sugar, then finish up with the mixer.
  • Add eggs, one at a time, and beat until light and fluffy. Add vanilla. Stir in 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 greased baking sheets. Flatten slightly. Bake until golden, 12 to 14 minutes [depending on your oven]. Cool on wire racks.

Kitchen Notes

Garam masala. You can find it in the spice aisle of many supermarkets or in Indian grocery stores. The Spice House also sells it in their stores and online; Marion finds their mix a little heavy on the cloves. Wherever you get it, read the ingredients. If salt is too high up the list, don't get it—some we've tried are waaaay too salty. If you're adventurous and would like to make your own, here's a recipe at food-nepal.com.
Golden raisins. If you can't find [or don't want to spring for] golden raisins, regular raisins will do. But golden raisins have a slightly, I don't know, bigger taste—a slightly less sweet, tangier, more interesting flavor. And their golden color is more harmonious in these golden cookies.