Thick and Chewy Chai Oatmeal Cookies with Maple Glaze
Brown butter oatmeal cookies infused with warming chai spices and topped with a sweet maple chai glaze. These thick, chewy cookies have crisp edges and tender centers - perfect for fall baking!
Ingredients
- For the Cookies:
- 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 notes
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- For the Maple Chai Glaze:
- 2 cups powdered sugar
- 2 teaspoons chai spice blend see notes
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons pure maple syrup
- 4-6 tablespoons heavy cream
Instructions
- Brown the butter: Place butter in a light-colored skillet over medium heat. Cook for 3-5 minutes, swirling occasionally, until golden brown and fragrant with brown bits at the bottom. Transfer to a mixing bowl and cool for 10 minutes.
- Mix wet ingredients: Add both sugars to cooled brown butter and mix until combined. Beat in eggs one at a time, then vanilla extract. Mixture should be thick and glossy.
- Combine dry ingredients: In separate bowl, whisk together flour, oats, chai spice blend, baking soda, and salt. Add to wet ingredients and stir just until combined. Don't overmix.
- Chill dough: Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Prepare for baking: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Shape cookies: Roll chilled dough into 18-20 balls using cookie scoop. Place 2 inches apart on prepared baking sheets. Flatten slightly with fingers.
- Bake: Bake for 12-14 minutes until edges are golden but centers look slightly underbaked. Cool on baking sheet for 5 minutes, then transfer to wire rack.
- Make glaze: While cookies cool, whisk powdered sugar, chai spices, vanilla, salt, maple syrup, and 4 tablespoons cream until smooth. Add more cream as needed for pourable consistency.
- Glaze cookies: Dip cooled cookies face-down into glaze, allowing excess to drip off. Place on wire rack and let set for 10 minutes before serving.
Notes
Chai Spice Blend: Combine 2 tsp cinnamon, 1 tsp cardamom, 1 tsp ginger, ½ tsp cloves, ½ tsp nutmeg, ¼ tsp black pepper. Store extra in airtight container.
Brown Butter Tips: Use light-colored pan to monitor browning. Let cool completely before mixing with sugars to prevent melting.
Chilling is Key: Don't skip the 30-minute chill time - it prevents excessive spreading and creates thick cookies.
Make-Ahead: Cookie dough balls can be refrigerated up to 3 days or frozen up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
Storage: Store glazed cookies in airtight container at room temperature up to 1 week. Freeze unglazed cookies up to 3 months.
Substitutions: Can use store-bought chai spice blend. For dairy-free, substitute coconut oil for butter (don't brown) and coconut cream in glaze.
Brown Butter Tips: Use light-colored pan to monitor browning. Let cool completely before mixing with sugars to prevent melting.
Chilling is Key: Don't skip the 30-minute chill time - it prevents excessive spreading and creates thick cookies.
Make-Ahead: Cookie dough balls can be refrigerated up to 3 days or frozen up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
Storage: Store glazed cookies in airtight container at room temperature up to 1 week. Freeze unglazed cookies up to 3 months.
Substitutions: Can use store-bought chai spice blend. For dairy-free, substitute coconut oil for butter (don't brown) and coconut cream in glaze.