The original recipe from allrecipes.com uses 3/4 tsp cinnamon. I replaced some of that with garam masala. A recent change is to ripen the cookies for 24 hours in the fridge then reshape them before they go into the oven. A smaller cookie size yields about 6.5 dozen.
3/4 cup (6 oz/170 g) butter, at room temperature
3/4 cup (150 g) white sugar
3/4 cup (150 g) packed light brown sugar
1 teaspoon vanilla extract
1 1/4 cups (175 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon garam masala (can substitute with cinnamon)
1/4 tsp cinnamon
1/2 teaspoon salt
2 3/4 cups (248 g) rolled oats
1 cup thompson raisins
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto an ungreased cookie sheets.
- Ripen cookies in fridge for 24 hours.
- Preheat oven to 375º F / 190ºC.
- Bake 8 to 10 minutes in the preheated oven – rotating halfway through or until golden brown. Cool slightly on cookie sheet then move to a wire cooling rack.
For a batch of 48, information per cookie is: 92 calories, 3.4g fat, and 16 mg Cholesterol.
Adapted from Oatmeal Raisin Cookies, allrecipes.com