Chewy Chai Oatmeal Cookies Maple (Print Version)
Soft chai oatmeal cookies topped with sweet maple glaze. Brown butter and warm spices create a cozy treat.
# Ingredients:
→ Cookie Dough
01 -
227 grams unsalted butter
02 -
200 grams packed light brown sugar
03 -
100 grams granulated sugar
04 -
2 large eggs
05 -
1 tablespoon pure vanilla extract
06 -
250 grams unbleached white all-purpose flour
07 -
200 grams old fashioned rolled oats
08 -
1 tablespoon chai spice blend
09 -
1 teaspoon baking soda
10 -
1 teaspoon kosher salt
→ Maple Chai Glaze
11 -
240 grams powdered sugar
12 -
2 teaspoons chai spice blend
13 -
2 teaspoons pure vanilla extract
14 -
0.5 teaspoon kosher salt
15 -
2 tablespoons pure maple syrup
16 -
4–6 tablespoons heavy cream
# Instructions:
01 -
Melt unsalted butter in a medium skillet over medium-high heat for 3–4 minutes, swirling or stirring frequently until it turns a deep amber color. Remove from heat and transfer to a stand mixer bowl.
02 -
Add packed light brown sugar and granulated sugar to the browned butter. Using the paddle attachment, beat on medium-high speed for 2–3 minutes until fully incorporated. Mix in eggs and vanilla extract until smooth.
03 -
In a separate large bowl, combine flour, oats, chai spice blend, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in 2–3 batches and mix just until combined. Rest the dough for 10–15 minutes.
04 -
Preheat oven to 175°C. Line baking sheets with parchment paper. Form the dough into 18–20 balls (approximately 45 grams each) and arrange on prepared sheets, spacing 5–8 cm apart. Gently flatten each ball into a disc.
05 -
Bake each sheet for 12–14 minutes, until edges are golden and tops are set. Cool cookies on sheets for a few minutes, then transfer to a wire rack to cool completely.
06 -
In a large bowl, mix powdered sugar, chai spice blend, vanilla extract, kosher salt, maple syrup, and 4 tablespoons heavy cream. Whisk until smooth and thick but pourable, adding more cream as needed for consistency.
07 -
Dip the tops of cooled cookies into the maple chai glaze for even coverage. Allow to set for at least 10 minutes before serving.
# Notes:
01 -
For consistent portioning, use a spring-loaded scoop when forming dough balls.
02 -
Allowing the dough to cool helps prevent excessive spreading in the oven.