Chai tea. Dark chocolate chips. Oatmeal cookies. These are 3 things that I enjoy immensely. What’s that you say? I should combine them?! Great idea! I don’t even remember how I found this recipe but I immediately bookmarked it with the intention of trying it very soon. I must give credit to BS’ In The Kitchen because it was her blog post that I tried, with a few alterations of my own. Here’s the link to her post.
The ingredient list:
*1 cup of butter
*4 tbsp loose leaf chai tea (I used T2 Choc Chip Chai)
*2/3 cup sugar
*1.5 cups brown sugar
*1 tsp vanilla
*1.75 cups flour (I used wholemeal flour because that’s what I usually have on hand)
*2.5 cups rolled oats
*1 tsp baking soda
*1 tsp salt
*a BIG shake of cinnamon (I added this in because I love cinnamon, it’s good for you and it goes well with oatmeal cookies)
*1/2 cup raisins (I used sultanas, more common in Oz and virtually the same thing)
*1/2 cup dark chocolate chips
The putting together:
*In a saucepan over medium heat, combine the butter and tea. Allow the mix to simmer on low heat for 10 minutes.
*Preheat the oven to 375°F/190°C. Line a cookie sheet with baking paper and set aside.
*Drain the tea into a medium sized bowl from the melted butter using a tea strainer (or whatever you have on hand). Now here I deviated from the recipe as it said to let the butter solidify at room temp and not put it into the fridge to accelerate the process. That seemed too long a wait for my impatient self so I skipped this.
*Once cooled, mix the butter with the sugars, eggs and vanilla. It will appear as though you’ve creamed solid butter with the rest and I felt confident with skipping the re-solidifying step.
*Add dry ingredients to the bowl and mix together well.
*I then cooled the mix in the fridge for up to an hour. This is entirely up to you. I saw this in another recipe and decided to do it while I cooked dinner.
*Form mix into balls….whatever size balls you wish. Small balls for small cookies, larger balls for larger cookies etc
*Bake in oven for 12 minutes, depending on your oven. They will come out looking like they’re not fully cooked but they’ll be beautiful and chewy once cooled.
*Allow cookies to cool then transfer to cooling rack.
*Enjoy them while still warm-there is nothing better than cookies still warm from the oven!
Since I’m not supposed to be having milk, I chose to have a few of these warm bits of goodness with a pot of delicate silver needles tea. Yum! I may or may not have had a few more “off camera”…..
Let me know if you’ve had these before or decide to make them! I highly recommend it!