Description
This oatmeal cookie recipe has a chewy center, a crispy edge and all those perfect masala chai spices, making this most delicious spiced winter cookie for your holiday spread.
Ingredients
Scale
- 12 tbsp butter (softened)
- 1 tbsp oil
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup brown sugar – packed
- 1/4 cup granulated sugar
- 1 1/2 cups all purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1.5 tbsp cornstarch
- 1 tsp cinnamon
- 0.75 tsp ground ginger
- 0.25 tsp all spice
- 1.5 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup mini semisweet chocolate chips (or raisins)
Instructions
- To a bowl, add your softened butter, oil, brown sugar and white sugar. Mix together really well until all the butter and sugar is an even paste with no clumps of butter. If you have a hand mixer just use that – but I do it by hand cause I don’t have one!
- Then, add in the egg and vanilla extract and mix to combine. Set aside.
- To another bowl, add the all purpose flour (measured the right way). Then, add the rolled oats, cornstarch, cinnamon, ginger, allspice, cloves, baking soda and salt. Mix to combine.
- Preheat your oven to 350F.
- Add the sugar and butter mixture to the oats & flour mixture and mix until just combined. Add in the chocolate chips or raisins (or 1/2 cup of both) and mix. Roll out 24 balls and bake in 2 batches on a lined baking sheet.
- Bake for 10-11 minutes. Let it cool for 10 minutes and then they’re ready to eat!! Pair them with my gingerbread chai recipe for a real treat!