Description
Kick off baking season with Thick and Chewy Chai Oatmeal Cookies!
These old fashioned oatmeal cookies are infused with rich, nutty brown butter and warm masala chai-inspired spices for extra-cozy flavor. Bake them into thick cookies with crisp edges and a perfectly chewy center, then finish with a sweet chai maple glaze.
The ultimate treat for holiday cookie swaps or an afternoon cup of tea!
Ingredients
Scale
- 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
for the 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: Add the butter to a medium skillet over medium-high heat. Cook 3-4 minutes, swirling the pan or gently stirring the butter as it cooks to prevent burning. Once the butter is browned with a beautifully dark amber hue, remove from the heat and transfer to the bowl of a stand mixer.
- Mix the wet ingredients: Add the brown sugar and granulated sugar to the bowl with the browned butter. Using the paddle attachment, beat on medium-high speed for 2-3 minutes, until the sugars are well combined and the butter is cooled slightly. Add the eggs and vanilla. Mix to combine well.
- Mix in the dry ingredients: To a large mixing bowl, add the flour, oats, chai spice blend, baking soda, and salt. Mix to combine well. Working in 2-3 batches, add the dry ingredients to the wet mixture and mix just until combined. Set the oatmeal cookie dough aside to cool slightly, 10-15 minutes.
- Baking prep: Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper and set aside. Divide the cooled cookie dough into 18-20 balls, about 3 tablespoons of dough each – for quickness and ease, I often use a spring-loaded cookie scoop. Transfer the cookie dough balls to the prepared baking sheets, spacing them 2-3 inches apart. Use your fingers to press down on the tops of the dough balls, flattening slightly into a disc.
- Bake the chai oatmeal cookies: Working one baking sheet at a time, transfer the cookies to the oven and bake 12-14 minutes, until the edges of the cookies are golden and the tops are set. Remove from the oven and repeat with any remaining cookies, then set aside to cool completely.
- Prepare the maple chai glaze: Meanwhile, as the cookies bake and cool, prepare the maple chai glaze. Add all listed ingredients to a large mixing bowl. Whisk to combine well. The glaze should have a thick, pourable consistency – adjust as needed with an extra splash of heavy cream.
- Ice the oatmeal cookies: Once the chai oatmeal cookies are cooled, ice them with the maple chai glaze. I dunk the tops of the cookies into the glaze for a generous coating.
- Serving: Let the iced chai oatmeal cookies set up for at least 10 minutes before serving. They’re great with coffee or tea. Enjoy!
Equipment
Bob’s Red Mill Organic Extra Thick Rolled Oats
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Bob’s Red Mill Organic Unbleached All-Purpose Flour
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Buy Now → Notes
Jess’ Tips and Tricks:
- Chai spice blend: The masala chai-inspired flavor of these cookies comes from a chai spice blend. I use my go-to 6-Ingredient Homemade Chai Spice Mix, which is especially ginger- and cardamom-forward. If you prefer to use a store-bought blend, I highly suggest Diaspora Co. Chai Masala, which is responsibly sourced and has amazing aromatic flavor.
- Tips for browning butter perfectly: If available, a skillet with a lighter colored cooking surface is preferred; its light cooking surface makes it easier to observe the changing colors of the butter as it browns. Once the butter is completely melted, you’ll notice foam develop on the surface of the butter and you’ll hear it begin to sizzle and pop – this is completely expected and a good indication that you’re on the right track! As the butter nears a perfectly browned state, it turns from a golden color to a beautiful dark amber; you’ll also notice the foamy appearance and sizzling noise begin to disappear. When transferring the browned butter to a mixing bowl, take care to scrape any browned bits from the bottom of the pan along with it – these toasted milk solids are where all the flavor is!
Storage and Make-Ahead Instructions:
- Storage: Once iced, these chai oatmeal cookies are best enjoyed within 1-2 days, though you can store any leftovers covered at room temperature for up to 4-5 days.
- Make-Ahead: These chai oatmeal cookies have been a staple of my holiday cookie plates for almost a decade! I make a double or triple batch every year. To help with holiday cookie prep, I make the dough all at once (Steps 1-3). Once the dough is rolled and flattened into discs (Step 4), I place them on a baking sheet and let them chill completely in the refrigerator before transferring to large, resealable plastic bags. The unbaked dough balls will keep for 2-3 days in the refrigerator or up to 3 months in the freezer. You can bake straight from the refrigerator, adding 2-3 minutes of baking time as needed (if the dough is frozen, thaw it completely in the refrigerator beforehand).