Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze Recipe
These thick, chewy chai oatmeal cookies pair browned butter, rolled oats, and warming chai spice with a sweet maple chai glaze. They’re an especially cozy treat alongside coffee or tea.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 cups 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, as needed
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, until the butter is a deep amber color and smells nutty. Transfer it to the bowl of a stand mixer.
- Mix the wet ingredients. Add both sugars to the browned butter. Beat with the paddle attachment on medium-high for 2–3 minutes, until combined and slightly cooled. Add the eggs and vanilla, then mix until smooth.
- Combine the dry ingredients. In a separate large bowl, stir together the flour, oats, chai spice, baking soda, and salt. Add the dry mixture to the butter mixture in 2–3 batches, mixing just until combined. Let the dough cool for 10–15 minutes.
- Shape the cookies. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Divide the dough into 18–20 balls, about 3 tablespoons each, and place them 2–3 inches apart on the sheets. Gently flatten each ball into a thick disc.
- Bake the cookies. Bake one sheet at a time for 12–14 minutes, until the edges are golden and the tops are set. Transfer the cookies from the oven and let them cool completely.
- Make the maple chai glaze. Whisk the powdered sugar, chai spice, vanilla, salt, maple syrup, and 4 tablespoons of heavy cream in a bowl. Add more cream a little at a time until the glaze is thick but pourable.
- Glaze and serve. Dip the tops of the cooled cookies into the glaze, or spread the glaze over them. Let it set for at least 10 minutes before serving.
Notes
- Use your preferred chai spice blend; the recipe calls for 1 tablespoon in the cookies and 2 teaspoons in the glaze.
- Watch the butter closely as it browns, since it can go from amber to burnt quickly.
- Let the cookies cool completely before glazing so the glaze stays on top.
- Store completely set cookies in an airtight container at room temperature.
- Nutrition is an estimate based on 18 cookies and the full amount of glaze.
