If you read my blog carefully, you'll have seen that a few weeks ago I did something I hadn't done before: double-post a recipe.
For some reason, I had no memory of posting Gingery Sweet Potato and Apple Saute in March 2015, and didn't even realize the duplication until a week after posting it again in January. At least, one might argue, they were nearly two years apart.
I'll admit life is busy now - in addition to my full-time (plus overtime) contract position, I'm juggling a few freelance projects. And maybe that's making me absent-minded. Because when I went to post a recipe today, I hovered over the cauliflower-kale gratin photos on my computer before realizing I'd posted that one six weeks ago.
After that near-miss, I triple-checked that I hadn't already posted my recipe for Garam Masala cookies. And I'm happy to say this is a brand-new recipe for my blog! I've made so many cookies in my life that it's rare to come across one that's completely different, but this one truly is. I wouldn't have imagined how great an impact garam masala would have on a batch of cookies. And I promise you this - if you make these cookies, you'll never forget them.
Garam Masala Kitchen Sink Cookies
Adapted from Third Thursday Community Potluck Cookbook by Nancy Vienneau
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp fresh orange zest
1/4 tsp orange extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoons garam masala
1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped pecans
1 cup chocolate chips
1/2 cup dried cherries
Preheat oven to 350 degrees F.
In a stand mixer, beat butter and sugars until creamy. Add egg, orange zest, and orange extract and beat well. In a separate bowl, combine flour, baking soda, salt, and garam masala. Stir the flour mixture into the creamed sugar mixture a little at a time until combined. Fold in oats, toasted pecans, chocolate chips and dried cherries, and stir until just mixed.
Drop rounded tablespoons full onto a cookie sheet covered with parchment paper and bake for 12 minutes, or until golden brown.