Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze Recipe

Introduction

These Seriously Thick & Chewy Chai Oatmeal Cookies are a perfect blend of warm chai spices and hearty oats, all brought together with a luscious maple glaze. They offer a comforting, rich flavor and a satisfying chew that home bakers will love.

Ingredients

• 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
• 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

1. Step 1: Brown the butter by adding it to a medium skillet over medium-high heat. Cook for 3-4 minutes, swirling or gently stirring constantly to prevent burning. Remove from heat once it turns a dark amber color and transfer to the bowl of a stand mixer.
2. Step 2: Add the brown sugar and granulated sugar to the browned butter. Beat on medium-high speed with a paddle attachment for 2-3 minutes until well combined and slightly cooled. Then add the eggs and vanilla extract and mix thoroughly.
3. Step 3: In a large bowl, combine the flour, rolled oats, 1 tablespoon chai spice blend, baking soda, and salt. Mix well to blend the dry ingredients evenly.
4. Step 4: Gradually add the dry mixture to the wet ingredients in 2-3 batches, mixing just until combined each time. Allow the dough to rest and cool for 10-15 minutes.
5. Step 5: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Portion the dough into 18-20 balls, about 3 tablespoons each, and place them 2-3 inches apart on the sheets. Lightly press each ball into a disc shape.
6. Step 6: Bake one sheet at a time for 12-14 minutes, until edges are golden and tops are set. Remove from the oven and cool completely on a wire rack. Repeat with remaining cookies.
7. Step 7: Prepare the maple chai glaze by whisking together powdered sugar, 2 teaspoons chai spice blend, vanilla extract, salt, maple syrup, and 4-6 tablespoons heavy cream in a large bowl. Adjust heavy cream to achieve a thick but pourable consistency.
8. Step 8: Once the cookies are cool, dip the tops generously into the glaze. Let the glaze set for at least 10 minutes before serving.

Tips & Variations

• For a milder spice, reduce the chai spice blend by half or add cinnamon alone.
• Use gluten-free oats and flour blend to make these cookies gluten-free.
• To make the glaze vegan, substitute maple syrup, powdered sugar, and use coconut cream instead of heavy cream.
• Chill the dough for 30 minutes before baking to help maintain cookie shape and texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, keep them separate or layered between parchment paper to prevent sticking. For longer storage, freeze unglazed cookie dough or baked cookies for up to 3 months. Reheat glazed cookies gently in a low oven or let come to room temperature before serving to enjoy their best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of Bob’s Red Mill flour?

Yes, regular all-purpose flour works perfectly fine in this recipe. The specific brand is suggested for quality, but substitution will not affect the outcome significantly.

What is chai spice blend and can I make my own?

Chai spice blend is a mix of warm spices like cinnamon, cardamom, ginger, cloves, and black pepper. You can make your own by combining these ground spices in equal parts or use a store-bought chai spice mix for convenience.

Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

Indulge in these Seriously Thick & Chewy Chai Oatmeal Cookies, infused with warm chai spices and draped in a luscious maple chai glaze. Perfectly soft with a delightful chew and a subtle spice warmth, these cookies bring cozy comfort to your snack time or dessert repertoire. The browned butter adds a nutty depth, while the maple glaze elevates each bite with a sweet, aromatic finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 45 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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 the butter as it cooks to prevent burning. Once the butter reaches a beautifully dark amber hue, remove from heat and transfer it to the bowl of a stand mixer.
2. Mix the wet ingredients: In the stand mixer bowl with the browned butter, add the brown sugar and granulated sugar. Using the paddle attachment, beat on medium-high speed for 2-3 minutes until the sugars are well combined and the butter has cooled slightly. Add the eggs and vanilla extract, mixing well to combine.
3. Mix in the dry ingredients: In a large mixing bowl, combine the flour, oats, chai spice blend, baking soda, and kosher salt. Mix these dry ingredients together thoroughly. Add the dry ingredients to the wet mixture in 2-3 batches, mixing just until combined to avoid overworking the dough. Set the dough aside to cool slightly for 10-15 minutes.
4. Baking prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Divide the cooled dough into 18-20 balls, about 3 tablespoons each, using a spring-loaded cookie scoop for ease. Place the balls on the prepared baking sheets spaced 2-3 inches apart. Use fingers to gently press each ball down slightly into a disc shape.
5. Bake the chai oatmeal cookies: Bake one sheet at a time for 12-14 minutes, until edges are golden and tops are set. Remove from oven and repeat with remaining dough. Allow cookies to cool completely on the baking sheets.
6. Prepare the maple chai glaze: While the cookies bake and cool, whisk together the powdered sugar, chai spice blend, vanilla extract, kosher salt, maple syrup, and 4 tablespoons of heavy cream in a large bowl. Adjust consistency by adding more heavy cream as needed to achieve a thick but pourable glaze.
7. Ice the oatmeal cookies: Dip the tops of cooled cookies into the glaze to generously coat them. Set the glazed cookies aside on a wire rack or parchment paper.
8. Serving: Allow the glaze to set for at least 10 minutes before serving. These cookies pair wonderfully with coffee or tea. Enjoy!

Notes

• To make your own chai spice blend, mix ground cinnamon, ground ginger, ground cardamom, ground cloves, and ground black pepper in traditional chai proportions.
• Ensure the browned butter is cool enough before mixing with sugar and eggs to prevent curdling.
• Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
• Adjust heavy cream quantity in glaze to reach desired consistency; thicker glaze will set nicely while thinner glaze is easy to drizzle.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: chai oatmeal cookies, thick chewy cookies, maple glaze cookies, chai spice cookies, baked oatmeal cookies, brown butter cookies