Chocolate-Chip Oatmeal Cookies With Ras el Hanout

I add about a 1/2 tsp. of Garam Masala to my chocolate chip cookies. So, I can assure anyone wondering about adding Ras el Hanout to oatmeal-chocolate chip cookies--it's amazing. The key is to add enough that people notice the extra flavors but not enough that they can identify what has been added. I had one couple contact me because they'd been arguing if the added spice was cardamon or nutmeg. My reply: Yes. Be adventurous. People will enjoy these, as will you!

The vast majority of cookie doughs improve with refrigeration, but cookies will spread less and therefore be more chewy/soft with less potential for crisp edges, both because the butter will melt more slowly and because the flour will absorb water from the egg and butter. That effect is more pronounced for oatmeal cookies, in which the oats will really soak up that stray moisture. I always refrigerate oatmeal doughs because I prefer that tighter, taller texture, but not everyone does.

I left out the chocolate and added ½c each walnuts and dried fruit (I had cranberries, but dates, raisins, cherries or blueberries would work, too). Delicious!

I find it helpful to make the recipe exactly as written at least once before I make adjustments.

First bite is delicious! The addition of ras al hanout takes this out of the realm of the ordinary oatmeal chocolate chip cookie completely. I love it. I did add pistachios because I kinda can’t have a chocolate chip cookie without a nut. One cup of each (semisweet and nuts) and I’m very happy with the result. And I love the idea of adding garam masala to chocolate chip cookies too! Thanks Matthew W!

These are excellent! I made them with some leftover ras el hanout I had from a meal delivery kit. I made them per the recipe, altho next time I'd do shy of 1 cup of the chocolate chips - there were a lot of chocolate chips relative to the dough. They have a light but noticeable hint of spice - I would not be able to place it if I didn't know what was in it, but at the same time they're definitely not just 'regular' chocolate chip oatmeal cookies.

I have been using spice blends like ras el hanout and garam masala in my chocolate chip cookies for years. I like to bloom the spices in the melting butter rather than add them dry, though. The spice blends really taste great in cookies.

I made these using the recipe given for ras el hanout. I increased the ras el hanout to 1.5 tsp, and wasn't sorry. Because I find most cookies too sweet, I reduced the sugar by 30 g and halved the amount of chocolate chips. Halfway through baking, I noticed my heaping tablespoons of cookie dough were not spreading, so I flattened them with a fork. Maybe more sugar would help spread them, but I was happy with my finished product—a granola-like cookie with a flavour not unlike windmills cookies.

I found that there were too many chocolate chips and could easily double the Ras el Hanout.

Just made these — and they're exceptional! The depth and mild heat from the ras el hanout gives them an almost sophisticated edge, like a cookie that might be served with the check at the end of an elaborate tasting menu — a humble brag of a final snack. They're special. Made as-written, though I added smoked flaky sea salt to the top of each dough ball just before baking. They're on the sweet side, so I'd recommend this. And with that tweak, they're perfect.

It’s always fun to read the comments from the enthusiastic (and opinionated!) NYT readers. My two cents: A heaping tsp of ras el hanout was perfectly spiced. 2/3 C unpacked brown sugar was still a bit too sweet. 3/4 cup of chocolate chips was plenty. And I had to put the dough in the fridge for at least 10 minutes or the cookies wouldn’t come together. I think it’s because there were more rolled oats than flour. Next time will try quick oats and won’t melt the butter. Tasty.

On amount of spices: it varies of course on how old your Ras Al Hangout is! Probably not used often, in back of the pantry, it's going to require more if not fresh, newly made. How to tell? Taste the batter before baking and adjust as need be. Yes there's a raw egg in there. No you won't die. I ended up adding an additional 1/2 tsp, mooshing it into the final batter before chilling. Yum 😋

I added 1.5 tsp Ras el Hanout as other comments suggested. However, the flavor was too strong. It tasted like I dropped the cookies in a bowl of curry before serving. When I make it again, I will just follow the recipe.

Honestly I just found them meh....will not make them again. Had made my own Ras el hanout according to the instructions. It adds a somewhat unusual taste to those cookies, but I really expected more.