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: In a medium skillet over medium-high heat, melt the butter while swirling or gently stirring for 3-4 minutes until it turns a dark amber color with a nutty aroma. Remove from heat and transfer the browned butter, including the browned bits, to the bowl of a stand mixer.
- Mix the Wet Ingredients: Add the brown sugar and granulated sugar to the browned butter. Using the paddle attachment, beat on medium-high speed for 2-3 minutes until sugars are fully incorporated and the butter has cooled slightly. Then add the eggs and vanilla extract and mix until well combined.
- Combine the Dry Ingredients: In a separate large bowl, whisk together the 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. Set the dough aside to cool for 10-15 minutes.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Portion the dough into 18-20 balls (about 3 tablespoons each) using a cookie scoop for ease. Place dough balls on the baking sheets, spaced 2-3 inches apart, and flatten the tops slightly with your fingers to form discs.
- Bake the Cookies: Bake one sheet at a time for 12-14 minutes, until cookie edges turn golden and tops are set. Remove from oven and let cool on the baking sheet briefly before transferring to a wire rack. Repeat with remaining dough.
- Make the Maple Chai Glaze: While cookies bake and cool, mix 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, adding more cream as needed to reach desired consistency.
- Ice the Cookies: Once cooled completely, dunk or spread the maple chai glaze over the top of each cookie for a generous coating. Allow glazed cookies to set at room temperature for at least 10 minutes before serving.
- Serving Suggestion: Serve these chai-spiced oatmeal cookies with coffee or tea for a cozy and flavorful treat.
Notes
- Chai Spice Blend: Use a homemade 6-ingredient chai spice mixture with strong ginger and cardamom notes, or a quality store-bought option like Diaspora Co. Chai Masala for optimal flavor.
- Perfect Browned Butter: Use a light-colored skillet to easily monitor butter’s color changes. Look for foaming and sizzling sounds during browning, and remove the butter once it transitions from golden to dark amber with disappearing foam.
- Storage: Once glazed, cookies are best eaten within 1-2 days but can be stored covered at room temperature for up to 4-5 days.
- Make-Ahead: Prepare dough through shaping discs, then chill on baking sheets in the refrigerator before storing in sealable bags. Dough lasts 2-3 days refrigerated or up to 3 months frozen. When baking from chilled, add 2-3 minutes of baking time; if frozen, thaw overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes per batch
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
