To learn more about this recipe, read the related story, "Chai and Mighty," in TastingTable's D.C. edition.
Editor's note: Chef Greer Gilchrist of Blind Dog Café in Washington, D.C., offers a twist on a classic oatmeal-raisin cookie, adding chai tea. The black tea, flavored with fragrant spices like cardamom, cinnamon and ginger, subtly infuses the batter.
Cinnamon Chai Oatmeal Cookies
Recipe adapted from Greer Gilchrist, Blind Dog Café, Washington, D.C.
Yield: 2 dozen cookies
Cook Time: 20 minutes
3 cups all-purpose flour
2 teaspoons baking soda
2½ teaspoons kosher salt
2 sticks (16 tablespoons) unsalted butter
1 cup granulated sugar
¾ cup light brown sugar
2 large eggs
2 tablespoons vanilla extract
2 cups rolled oats
2 teaspoons chai tea (the contents of about 2 tea bags)
1. Preheat the oven to 350°. In a large bowl, whisk together the flour, baking soda and salt.
2. To the bowl of a stand mixer with paddle attachment, add the butter, granulated sugar and brown sugar and beat together on medium speed until the butter mixture is lightened in color and airy, about 5 minutes. Add the eggs and the vanilla and mix until combined. Reduce the mixer speed to low, add the flour mixture and blend just until combined. Turn off the mixer and use a wooden spoon to fold in the oats and the chai tea, mixing just until combined.
3. Scoop twelve 1½-inch balls of the batter onto a parchment paper-lined baking sheet and bake, rotating the pan halfway through, until the cookies are golden around the edges, about 10 minutes. Remove the baking sheet from the oven and set the cookies aside to cool for 5 minutes before using a metal spatula to transfer the cookies to a wire rack to cool completely. Repeat with the remaining cookie dough.
Make Ahead: The dough can be refrigerated in an airtight container for up to 3 days before baking.