Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze Recipe
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.
- 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
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: 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
