Description
These Seriously Thick & Chewy Chai Oatmeal Cookies are loaded with warm chai spices and hearty rolled oats, delivering a perfect balance of flavor and texture. Finished with a luscious maple chai glaze, these cookies are irresistibly moist, chewy, and richly spiced, making them an ideal treat for cozy afternoons or festive gatherings.
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 the pan or stirring gently, until the butter turns a dark amber color and develops a nutty aroma. Remove from heat and transfer the browned butter to the bowl of a stand mixer.
- Mix the wet ingredients: Add brown sugar and granulated sugar to the browned butter in the mixer bowl. Using the paddle attachment, beat on medium-high speed for 2-3 minutes until well combined and slightly cooled. Add eggs and vanilla extract, mixing thoroughly until fully incorporated.
- Mix in the dry ingredients: In a large bowl, combine flour, rolled oats, chai spice blend, baking soda, and kosher salt. Gradually add this dry mixture in 2-3 batches to the wet ingredients, mixing just until combined each time. Set the dough aside for 10-15 minutes to cool slightly.
- Baking prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Divide the dough into 18-20 balls, about 3 tablespoons each, using a spring-loaded cookie scoop for convenience. Place them on the prepared sheets, spacing 2-3 inches apart. Flatten the dough balls slightly with your fingers into discs.
- Bake the chai oatmeal cookies: Bake cookies one sheet at a time for 12-14 minutes until edges are golden and tops are set. Remove from oven and allow cookies to cool completely on the baking sheets.
- Prepare the maple chai glaze: While cookies bake and cool, whisk together powdered sugar, chai spice blend, vanilla extract, kosher salt, maple syrup, and 4 tablespoons of heavy cream in a large bowl. Adjust consistency with up to 2 additional tablespoons of cream to achieve a thick, pourable glaze.
- Ice the oatmeal cookies: Once cookies are fully cooled, dip the tops of each cookie into the maple chai glaze, coating generously. Allow excess glaze to drip off.
- Serving: Let the glazed cookies set for at least 10 minutes before serving. They pair excellently with coffee or tea for a comforting treat. Enjoy!
Notes
- Chai spice blend typically includes cinnamon, ginger, cardamom, cloves, and black pepper; adjust blend to taste.
- Ensure butter is browned carefully to avoid burning, stirring frequently.
- Oats add chewiness and texture; do not substitute with instant oats for best results.
- For a vegan version, substitute butter with plant-based butter and use a flax or chia egg alternative.
- Cookies keep well in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chai oatmeal cookies, chewy cookies, thick cookies, maple glaze, spiced cookies, fall dessert, cozy cookies, brown butter cookies, chai spice
