Description
These Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze boast a perfect balance of warm chai spices and hearty oats, delivering a comforting and irresistible treat. Browned butter enriches the dough with a deep, nutty flavor, while a sweet and spiced maple glaze crowns these cookies with extra indulgence. Perfect for cozy afternoons or festive occasions, these cookies satisfy cravings with their chewy texture and bold chai character.
Ingredients
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 the unsalted butter in a medium skillet over medium-high heat. Cook for 3-4 minutes, swirling or gently stirring frequently to prevent burning. When the butter turns a dark amber color and emits a nutty aroma, remove it from heat and transfer to the bowl of a stand mixer to cool slightly.
- Mix the wet ingredients: Add the packed light brown sugar and granulated sugar to the browned butter. Using the paddle attachment, beat on medium-high speed for 2-3 minutes until smooth and combined. Then add the eggs and vanilla extract, mixing until fully incorporated.
- Mix in the dry ingredients: In a large bowl, combine the all-purpose flour, rolled oats, chai spice blend, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture in 2-3 batches, mixing just until combined—avoid overmixing. Let the cookie dough rest and cool for 10-15 minutes.
- Baking prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Portion the dough into 18-20 balls (approximately 3 tablespoons each) using a spring-loaded cookie scoop for ease. Place the dough balls spaced 2-3 inches apart on the baking sheets. Flatten each slightly with your fingers into discs.
- Bake the chai oatmeal cookies: Bake one sheet at a time for 12-14 minutes until cookie edges turn golden and the tops set. Remove from the oven and transfer to a cooling rack. 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 until smooth and thick but pourable. Adjust consistency with additional heavy cream if needed.
- Ice the oatmeal cookies: Once cookies have fully cooled, generously coat the tops by dunking them into the maple chai glaze. Allow excess glaze to drip off.
- Serving: Let the glazed cookies set for at least 10 minutes so the icing firms up. Serve with coffee or tea for a delightful treat. Enjoy!
Notes
- The chai spice blend can include ground cinnamon, cardamom, ginger, cloves, and black pepper to taste.
- Pressing the dough balls slightly before baking ensures even cooking and a chewy texture.
- Use parchment paper to prevent sticking and ease cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- The glaze consistency is important; it should be thick enough to coat but pour smoothly. Adjust cream quantity as needed.
