Chai Oatmeal Cookies with Maple Glaze
These Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze are a comforting treat, combining warm chai spices and a sweet maple glaze for a delightful twist on the classic cookie.
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.
Notes
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. Store cookies in an airtight container at room temperature for up to a week or freeze without glaze for up to 3 months.