Garam Masala

Day 29 of Spicemas

I’d originally thought that I would make Dorothy Grant’s garam masala pumpkin pie for this spice blend. It’s a really lovely way to highlight this very complex spice blend so common in Indian cuisines. However, after a comment mentioning the idea of it in cookies, my husband made sad faces at me and mentioned it had been some time since I’d made oatmeal cookies for him. Which, really, seemed like a very good way to use garam masala in a different way.

I say it’s a complex blend of spices, and here’s the thing - the spices in this vary. It’s actually quite difficult, with a bought container of it which I used in these cookies, to know what all is in there as they don’t have to list them all out. That, and the blends for this vary from area to area in India (which is a very big and diverse subcontinent!) and even, I’m told, from household to household. The only way to be certain of what’s in it is to make it yourself. It may contain some or all of the following:

• green cardamom

• black cardamom

• cinnamon

• cumin

• cloves

• bay leaves (Indian)

• star anise

• peppercorns

• mace

• nutmeg

• fennel

• coriander

• red chili powder

I think you begin to see why I often do buy a jar of the premade blend. I have a container of the whole spices, which for the absolute best flavor should be toasted and ground immediately before using. I do this when I have the time and energy. Days like today, I spoon up some of the ground stuff and believe me, it still packs plenty of punch!

Spiced Oatmeal Cookies

• 1/2 c butter, unsalted, at room temperature

• 1/2 c brown sugar

• 1/2 c white sugar

• 2 eggs

• 1 1/2 tsp garam masala

• 1/2 c pecan meal

• 1 c oats

• 1 1/4 c flour

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

Preheat oven to 350F

Cream together the butter, sugars, and garam masala. Then add in the eggs and beat until creamy. Stir in the oats and pecan meal (you can make this simply by whizzing up nuts in the food processor until finely ground). Finally, add in the flour, baking powder, soda, and salt. Dough will be very firm.

Drop by spoonfuls onto a greased or parchment-lined cookie sheet. Bake for ten minutes, allow to remain on the sheet for a couple of minutes, then remove to a rack. Cookies are sweet, spicy, delicate and chewy.

My husband and I were both delighted with the depth of flavor in these. The spiciness is very warming (my blend has chilis and cumin for sure!) and quite different from pumpkin pie spice or other baking spice blends commonly used in America. He suggested I make these again, in a full-sized batch, and serve them to friends, only this next time, add chocolate chips!

This batch of cookies made about two dozen, as I was trying not to overdo the sweets for either of us. They will freeze well, or I may just send a plate of them to the Blanket Fort for the livestream this week.