Garam Masala-Almond Butter Breakfast Cookies

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Cream brown sugar, almond butter and butter in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture has lightened in color and is fluffy.

Add egg and milk; mix until well combined, scraping the bowl intermittently. Reduce mixer speed to low. Add whole-wheat flour, all-purpose flour, garam masala and salt. Mix until just combined.

Using a spatula, fold in oats, raisins, almonds and chocolate chips until thoroughly incorporated.

Using a 2 1/2-tablespoon cookie scoop, arrange scoops of batter 2 inches apart on the prepared sheets. Bake the cookies until lightly browned, 18 to 20 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.