Name: Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 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

Ingredients

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

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

Step 1: Brown the butter by adding it to a medium skillet over medium-high heat. Cook for 3-4 minutes, swirling or gently stirring to prevent burning. Once it reaches a dark amber hue, remove from heat and transfer to the bowl of a stand mixer.

Step 2: Add brown sugar and granulated sugar to the browned butter. Using the paddle attachment, beat on medium-high speed for 2-3 minutes until well combined and the butter has cooled slightly. Add the eggs and vanilla extract, mixing well.

Step 3: In a large mixing bowl, combine flour, oats, chai spice blend, baking soda, and salt. Mix thoroughly.

Step 4: Gradually add the dry ingredients to the wet mixture in 2-3 batches, mixing just until combined. Set the dough aside to cool slightly for 10-15 minutes.

Step 5: Preheat the oven to 350°F. Line baking sheets with parchment paper. Divide the dough into 18-20 balls (about 3 tablespoons each). Place them on baking sheets spaced 2-3 inches apart. Flatten each ball slightly with your fingers.

Step 6: Bake one baking sheet at a time for 12-14 minutes until edges are golden and tops are set. Remove and cool completely on a wire rack. Repeat with remaining dough.

Step 7: Prepare the maple chai glaze by whisking powdered sugar, chai spice blend, vanilla extract, kosher salt, maple syrup, and 4 tablespoons heavy cream in a large bowl. Adjust consistency with extra cream if needed.

Step 8: Once cookies are fully cooled, dip the tops into the glaze for a generous coating. Let the icing set for at least 10 minutes before serving.

Tips & Variations

For a more intense chai flavor, increase the chai spice blend slightly in the dough and glaze.

Use a spring-loaded cookie scoop to portion dough quickly and evenly.

Try substituting rolled oats with quick oats for a slightly different texture.

If you prefer a less sweet glaze, reduce the powdered sugar and maple syrup amounts.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping and baking.