Why Make This Recipe
When it comes to comforting treats, few hit the spot like cookies. These Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze bring a delightful twist to the classic cookie. With their rich flavor and chewy texture, they are perfect for a cozy afternoon snack or a sweet addition to your dessert table. The blend of warm chai spices combined with the sweetness of maple glaze makes these cookies a delicious treat for anyone who enjoys a bit of spice in their sweets.
How to Make Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze
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
Directions
Begin by adding the butter to a medium skillet over medium-high heat. Cook for 3-4 minutes, swirling the pan or gently stirring to prevent burning. When the butter is browned and has a dark amber color, take it off the heat and pour it into the bowl of a stand mixer.
Add the brown sugar and granulated sugar to the bowl with the browned butter. Beat them together on medium-high speed for 2-3 minutes until well mixed and slightly cooled. Add the eggs and vanilla, mixing well.
In a separate large mixing bowl, combine the flour, oats, chai spice blend, baking soda, and salt. Mix well. Gradually add the dry ingredients to the wet mixture in 2-3 batches, mixing just until combined. Allow the oatmeal cookie dough to cool slightly for about 10-15 minutes.
Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. Divide the cooled cookie dough into 18-20 balls, about 3 tablespoons of dough each. For ease, you can use a spring-loaded cookie scoop. Place the dough balls on the prepared baking sheets, spacing them 2-3 inches apart. Flatten the tops slightly using your fingers.
Bake one baking sheet at a time for 12-14 minutes until the edges are golden and the tops are set. Remove them from the oven and repeat with any remaining cookies. Let them cool completely.
While the cookies are baking and cooling, prepare the maple chai glaze. In a large mixing bowl, whisk together all glaze ingredients until well mixed. The glaze should be thick yet pourable; adjust with a splash of heavy cream if necessary.
Once the cookies are cool, dip the tops into the maple chai glaze for a generous coating. Allow the glazed cookies to set for at least 10 minutes before serving. They’re wonderful with coffee or tea. Enjoy!
How to Serve Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze
These cookies are best served fresh from the oven or after they’ve set with the glaze. Pair them with a warm cup of coffee or chai tea for a delightful snack. You can even serve them on a platter at your next gathering, sure to impress your guests!
How to Store Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze
To keep these cookies fresh, store them in an airtight container at room temperature. They can last up to a week. For longer storage, you can freeze the cookies without glaze in a freezer-safe bag. They will stay good for up to 3 months. Just thaw them at room temperature before serving and glaze as desired.
Tips to Make Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze
- Make sure your butter is perfectly browned for the best flavor. Keep an eye on it to avoid burning.
- Don’t overmix the dough after adding the dry ingredients; this keeps the cookies chewy.
- If you like your cookies softer, take them out of the oven as soon as the edges turn golden.
Variation
Feel free to replace the chai spice blend with your favorite spices, like pumpkin spice or cinnamon. You can also add mix-ins like chocolate chips or nuts if you want extra flavor and texture!
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but it may slightly change the flavor and texture of the cookies.Is there a gluten-free version of this recipe?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, and the cookies will still turn out delicious.How do I know when my cookies are done baking?
The edges will be golden brown, and the tops will look set. They may appear slightly underbaked in the center but will firm up as they cool.
Enjoy baking and indulging in these delightful cookies!
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Chai Oatmeal Cookies with Maple Glaze
Ingredients
For the Cookies
- 1 cup unsalted butter (2 sticks) Browned for flavor
- 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 Substitute with gluten-free flour if needed
- 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
For the Maple 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 Adjust for consistency
Instructions
Cookie Preparation
- 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 is browned and has a dark amber color, take it off the heat and pour it into the bowl of a stand mixer.
- Add the brown sugar and granulated sugar to the bowl with the browned butter. Beat them together on medium-high speed for 2-3 minutes until well mixed and slightly cooled.
- Add the eggs and vanilla, mixing well.
- In a separate large mixing bowl, combine the flour, oats, chai spice blend, baking soda, and salt. Mix well.
- Gradually add the dry ingredients to the wet mixture in 2-3 batches, mixing just until combined.
- Allow the oatmeal cookie dough to cool slightly for about 10-15 minutes.
Baking
- Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper.
- Divide the cooled cookie dough into 18-20 balls, about 3 tablespoons of dough each, and place them on the prepared baking sheets, spacing them 2-3 inches apart.
- Flatten the tops slightly using your fingers.
- Bake one baking sheet at a time for 12-14 minutes until the edges are golden and the tops are set.
- Remove them from the oven and repeat with any remaining cookies. Let them cool completely.
Preparing the Glaze
- While the cookies are baking and cooling, prepare the maple chai glaze by whisking together all glaze ingredients in a mixing bowl until well mixed.
- The glaze should be thick yet pourable; adjust with a splash of heavy cream if necessary.
- Once the cookies are cool, dip the tops into the maple chai glaze for a generous coating.
- Allow the glazed cookies to set for at least 10 minutes before serving.
