- 1 cup Cored, diced, unpared Bosc pears
- 1/4 cup Finely chopped Oregon hazelnuts
- 1 1/3 cup Brown sugar
- 2 tbsp. Honey
- 2/4 cup Oregon Chai The Original™ Chai Tea Latte Concentrate
- 1 cupe Butter
- 2 Eggs
- 2 cups Flour
- 2 tsp. Baking powder
- 1/2 tsp. Salt
- 2 cups Rolled oats
Pear filling: In a saucepan, combine pears, hazelnuts, 1/3 cup brown sugar, honey and ¼ cup Original Chai concentrate. Cook over medium heat, while preparing dough, until pear is soft and liquid is nearly gone.
Cookie dough: Cream butter and 1-cup brown sugar. Beat in eggs. Sift together flour, baking powder and salt. Add to creamed mixture alternately with ½ cup Original Chai concentrate. Stir in oats.
To assemble: drop one-teaspoon cookie dough on greased cookie sheet. Make a small depression in the center of the dough and add ½ teaspoon of the chai-pear filling. Top with ½ teaspoon of dough. Continue until cookie sheet is full.
Bake 10-12 minutes at 375*
Yield: 30-36 cookies