1cupsalted butter, softened250g, full fat European style preferred
1cupbrown sugar, firmly packedhave not yet tried cassonade in France!
½cupsugarIn France: sucre poudre
2eggs
2tspvanillaextract or powder works
2cupsflour240g. In France: type 65 organic
4tbspgaram masala
1tspbaking powder
3cupsoatmeal240g uncooked, and NOT quick/instant
1cupraisinsmore or less to taste
Instructions
Preheat oven to 350F (180C, or 170 in Paris!) and line baking sheets w/ parchment paper.
In a mixer, beat softened butter and both sugars until soft and creamy, scraping down the sides. Add the eggs and vanilla, and continue to beat on high for 3-5 minutes until soft and fluffy.
Add 1/2 cup flour, garam masala and baking powder, and beat on low until combined. Continue to add flour 1/2 a cup at time until fully incorporated, scraping the sides of the bowl down.
Remove batter from the beaters and if using a stand mixer, remove the bowl to stir in the oats and raisins by hand.
Drop 1-1.5 tbsp sized blobs of batter (not neat balls) onto the parchment-lined cookie sheet, at least an inch apart. Depending on their size and thickness, bake for 6-12 minutes or until bottoms are browning and tops are just barely browning. Allow them to cool for one minute on the pan, then transfer to a wire rack to cool completely.Don't overcook! They are best soft. Mmmmmm...
Notes
This makes a huge batch so be sure to roll some out into a log, wrap in parchment paper, and put in an airtight freezer bag to be ready to slice and bake. Warning: this may change your life!