Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.5 from 4 reviews
These Seriously Thick & Chewy Chai Oatmeal Cookies are rich in warm chai spices and hearty oats, topped with a sweet and spiced maple chai glaze that makes them irresistibly delicious. Perfect for a cozy treat any time of day.
Total Time:1 hour 35 minutes
Yield:24 cookies
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
1 teaspoon baking soda
1 teaspoon kosher salt
Maple Chai Glaze
2 cups powdered sugar
2 teaspoons chai spice blend
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 for 3-4 minutes, swirling the pan or gently stirring to prevent burning. Once the butter turns a dark amber hue and emits a nutty aroma, remove from heat and transfer to the bowl of a stand mixer to cool slightly.
Cream Sugars with Butter: Add the packed light brown sugar and granulated sugar to the browned butter. Use the stand mixer to blend until the mixture is smooth and creamy.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the pure vanilla extract and mix well.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, chai spice blend, baking soda, and kosher salt.
Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing just until combined. Avoid overmixing to keep cookies tender.
Chill Dough: Cover the dough and chill in the refrigerator for at least 1 hour to firm up and enhance flavors.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats.
Scoop and Bake Cookies: Using a cookie scoop or spoon, portion large mounds of cookie dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 12-15 minutes until edges are golden and centers are set but still soft.
Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Maple Chai Glaze: In a bowl, whisk together powdered sugar, chai spice blend, pure vanilla extract, kosher salt, and maple syrup. Gradually add heavy cream 1 tablespoon at a time until the glaze reaches a smooth, drizzleable consistency.
Glaze and Serve: Drizzle the maple chai glaze over cooled cookies. Allow glaze to set before serving. Enjoy your thick, chewy chai oatmeal cookies with a sweet spiced glaze!
Notes
Use high-quality butter for the best flavor and texture in the cookies.
If you don't have chai spice blend, you can mix cinnamon, cardamom, ginger, cloves, and black pepper as a substitute.
Make sure to brown the butter carefully to avoid burning; it should smell nutty and have a golden to amber color.
Chilling the dough helps the cookies hold their shape and enhances chewiness.
Adjust the amount of heavy cream in the glaze to get your preferred consistency—less for a thicker glaze, more for a drizzle.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
