Chai Spiced Oatmeal Cookies
What makes these chai spice cookies special isn’t just the fragrance or the chewiness; it’s how versatile they are. You can keep them slightly underbaked for soft oatmeal cookies that practically melt on your tongue, or leave them in for an extra minute or two for crunchy oatmeal cookies with caramelized edges.
Equipment
- Mixing bowls (large & medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
For the Cookies
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups old-fashioned rolled oats
For the Chai Spice Blend
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
Step 1: Cream the butter and sugars
- In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar.
- Beat with a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in color (about 2–3 minutes).
- Pro tip: Scrape down the sides of the bowl halfway through so everything blends evenly — no sneaky sugar pockets.
Step 2: Add eggs and vanilla
- Crack in the eggs one at a time, beating well after each addition.
- Pour in the vanilla extract and mix again until fully incorporated.
- The batter should look creamy and smooth at this point.
Step 3: Whisk together the dry ingredients
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the chai spices (cinnamon, cardamom, ginger, cloves, nutmeg).
- Make sure the spices are evenly distributed so every bite carries that chai warmth.
Step 4: Combine wet and dry
- Slowly add the dry mixture to the wet mixture, about ½ cup at a time, mixing on low speed just until combined.
- Avoid over-mixing — stop as soon as you no longer see streaks of flour.
- Pro tip: Over-mixing = tough cookies. Gentle folding keeps them soft and chewy.
Step 5: Fold in the oats
- Pour in the rolled oats and fold them into the dough using a spatula.
- The dough will be thick and a little sticky — that’s exactly what you want.
Step 6: Chill the dough (optional, but recommended)
- Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
- This step helps the cookies hold their shape and intensifies the spice flavor.
- Pro tip: If you’re short on time, even a quick 10–15 minute chill makes a difference.
Step 7: Scoop and bake
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
- Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until the edges are golden but the centers still look a little soft.
- Pro tip: Cookies continue baking on the sheet after you take them out — pull them a minute early for soft centers, or leave them in the full time for a crunchier bite.
Step 8: Cool and enjoy
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- Once cooled (or still slightly warm if you can’t wait!), enjoy with a cup of tea, coffee, or a glass of milk.
Notes
Nutritional Value (per medium cookie, approximate)
- Calories: 150–170 kcal
- Carbohydrates: 22 g
- Sugar: 11 g
- Fat: 7 g
- Protein: 2 g
- Fiber: 1.5 g