Description
These Seriously Thick & Chewy Chai Oatmeal Cookies are a delightful twist on classic oatmeal cookies, infused with warm chai spices and topped with a luscious maple glaze. Perfectly chewy and full of flavor, these cookies make a cozy treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 tablespoon chai spice blend
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Maple Glaze
- Powdered sugar (for glaze) – approximately 1 cup
- 1 tablespoon chai spice blend
- 2-3 tablespoons pure maple syrup
- 2 tablespoons heavy cream or milk
Instructions
- Brown the Butter: In a medium skillet over medium-high heat, brown the unsalted butter until it turns a rich amber color and gives off a nutty aroma. Transfer the browned butter immediately to a stand mixer bowl to prevent further cooking.
- Mix Sugars and Eggs: Add the light brown sugar and granulated sugar to the browned butter and mix until well combined. Beat in the two large eggs and the vanilla extract until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, chai spice blend, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough. Chill the dough in the refrigerator for 10–15 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Shape and Bake Cookies: Form the chilled dough into balls approximately 1.5 inches in diameter. Place them spaced apart on the prepared baking sheets and gently flatten each ball slightly with your hand or a spatula. Bake for 12–14 minutes or until the edges are golden and the centers remain soft.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheets to set up and achieve chewy texture.
- Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, chai spice blend, pure maple syrup, and heavy cream until smooth and pourable. Adjust consistency with additional cream or powdered sugar if needed.
- Glaze Cookies: Dip the tops of the cooled cookies into the maple glaze or drizzle it over the cookies. Let the glaze set before serving.
Notes
- You can adjust the chai spice blend level to your taste—more for a spicier cookie, less for subtle flavor.
- Make sure to brown the butter carefully to avoid burning for maximum flavor.
- Chilling the dough helps maintain thickness and chewiness during baking.
- The glaze can be made ahead and stored in the refrigerator; whisk again before using.
- For a dairy-free version, substitute butter with vegan butter and use a plant-based milk or cream for the glaze.
