yield: 21 cookies
6 oz unsalted butter, room temperature
120 g flour, sifted
1 tsp baking soda
1 tbsp earl grey tea loose leaf
2 tsp chai spice
1/4 tsp salt
100 g granulated sugar
110 g light brown sugar
1 tsp vanilla extract
2 eggs, room temperature
135 g old fashioned oats
1 cup craisins (or just raisins; or a mix of raisins and candied orange)
Brown the butter by cooking it on med-high heat until it stops bubbling and smells nutty. Stir every so often, so the butter browns evenly. Turn off the heat and set aside to cool.
Combine flour, baking soda, powdered earl grey tea, cinnamon, cardamom, star anise, ginger, and salt in a small bowl. Mix and set aside.
Combine browned butter, granulated sugar, brown sugar, and vanilla extract in a large bowl or the bowl of a stand mixer. Mix until combined.
Add the eggs. Using a stand mixer or hand mixer, whisk the mixture until light and fluffy (1-2 minutes).
Add the dry ingredients. Using a spatula or a stand mixer on low, combine the wet and dry ingredients until just mixed.
Lastly, add the oats and craisins. Mix until just combined.
Let the dough rest in the fridge for 30 minutes.
Preheat oven to 350 F. Prepare 2 baking sheets by covering them with parchment paper.
Portion out the dough in 40g balls. Make sure the cookies are 2" apart.
Bake for 13 minutes until the edges are a golden brown color.
Rest for 5 minutes and then transfer to a cooling rack to cool completely.
Comments
Post a Comment