Description
These Seriously Thick & Chewy Chai Oatmeal Cookies are a deliciously spiced twist on a classic favorite. Packed with hearty rolled oats and a warm chai spice blend, these cookies offer a perfect balance of sweetness and spice. Finished with a luscious maple chai glaze, they are perfect for pairing with your morning coffee or afternoon tea.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (2 sticks)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups Bob’s Red Mill Unbleached White Organic All-Purpose Flour
- 2 cups Bob’s Red Mill Organic Old Fashioned Rolled Oats
- 1 tablespoon chai spice blend (see Recipe Notes)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Maple Chai Glaze
- 2 cups powdered sugar
- 2 teaspoons chai spice blend (see Recipe Notes)
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons pure maple syrup
- 4–6 tablespoons heavy cream
Instructions
- Brown the butter: Place unsalted butter in a medium skillet over medium-high heat. Cook for 3-4 minutes, swirling or gently stirring the butter to avoid burning. Once it turns a dark amber hue with a nutty aroma, remove from heat and transfer to a stand mixer bowl.
- Mix the wet ingredients: Add light brown sugar and granulated sugar to the browned butter. Using the paddle attachment, beat on medium-high speed for 2-3 minutes until sugars are fully incorporated and the butter has cooled slightly. Add eggs and vanilla extract, then mix well to combine.
- Mix in the dry ingredients: In a large bowl, combine flour, rolled oats, chai spice blend, baking soda, and kosher salt. Gradually add the dry mixture to the wet mixture in 2-3 batches, mixing just until combined after each addition. Let the dough rest and cool slightly for 10-15 minutes.
- Baking prep: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Using a spring-loaded cookie scoop or tablespoons, portion dough into 18-20 balls (approximately 3 tablespoons each). Place the dough balls on baking sheets 2-3 inches apart. Flatten each ball slightly into a disc using your fingers.
- Bake the chai oatmeal cookies: Bake one sheet at a time for 12-14 minutes or until the edges turn golden and the tops are set. Remove from oven, transfer cookies to a cooling rack, and repeat with remaining dough.
- Prepare the maple chai glaze: While cookies bake and cool, combine powdered sugar, chai spice blend, vanilla extract, kosher salt, maple syrup, and 4 tablespoons of heavy cream in a large bowl. Whisk thoroughly until the glaze is thick yet pourable. Adjust consistency with additional cream if needed.
- Ice the oatmeal cookies: Once completely cooled, dunk the tops of the cookies into the maple chai glaze for a generous coating. Allow excess glaze to drip off before placing cookies on a rack or parchment paper to set.
- Serving: Let the glazed cookies set for at least 10 minutes before serving. These chai oatmeal cookies pair beautifully with coffee or tea. Enjoy!
Notes
- The chai spice blend typically includes cinnamon, cardamom, ginger, cloves, and black pepper, but can be adjusted to taste.
- Using browned butter adds a rich, nutty flavor depth to the cookies.
- Pressing the cookie dough balls slightly ensures even baking and a chewy texture.
- Adjust the glaze thickness with heavy cream to get the perfect consistency for dipping or drizzling.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 14 minutes per batch (total approx. 30-40 minutes depending on oven capacity)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chai oatmeal cookies, chewy cookies, thick cookies, maple glaze, chai spice, brown butter, oatmeal desserts
