Name: Chewy Chai Oatmeal Cookies with Maple Glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 227 grams unsalted butter; 200 grams packed light brown sugar; 100 grams granulated sugar; 2 large eggs; 1 tablespoon pure vanilla extract; 250 grams unbleached white all-purpose flour; 200 grams old-fashioned rolled oats; 1 tablespoon chai spice blend; 1 teaspoon baking soda; 1 teaspoon kosher salt; 240 grams powdered sugar; 2 teaspoons chai spice blend; 2 teaspoons pure vanilla extract; 0.5 teaspoon kosher salt; 2 tablespoons pure maple syrup; 4–6 tablespoons heavy cream

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Why You’ll Love This Recipe

These cookies are the perfect blend of spice, sweetness, and comfort. The brown butter creates a rich, toasty base, while the chai spice blend brings warmth and depth to each bite. Topping the cookies with the maple glaze adds a sweet, smooth finish that pairs perfectly with the oatmeal base. They’re soft, chewy, and satisfying, and the glaze makes them extra special. Whether for a family gathering, holiday party, or cozy treat, these cookies will be a hit!

Ingredients

For the Cookie Dough:

227 grams unsalted butter
200 grams packed light brown sugar
100 grams granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
250 grams unbleached white all-purpose flour
200 grams old-fashioned rolled oats
1 tablespoon chai spice blend
1 teaspoon baking soda
1 teaspoon kosher salt

For the Maple Chai Glaze:

240 grams powdered sugar
2 teaspoons chai spice blend
2 teaspoons pure vanilla extract
0.5 teaspoon kosher salt
2 tablespoons pure maple syrup
4–6 tablespoons heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Butter

Melt the unsalted butter in a medium skillet over medium-high heat for 3–4 minutes. Swirl or stir frequently until the butter turns a deep amber color. Once browned, remove from heat and transfer the butter to a stand mixer bowl.

2. Beat the Wet Ingredients

Add the 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 the eggs and vanilla extract until smooth.

3. Mix the Dry Ingredients

In a separate large bowl, combine the flour, oats, chai spice blend, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in 2–3 batches. Mix just until combined. Rest the dough for 10–15 minutes to allow it to firm up slightly.

4. Preheat and Prepare Baking Sheets

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Form the dough into 18–20 balls, approximately 45 grams each, and arrange them on the prepared sheets, spacing 2–3 inches apart. Gently flatten each ball into a disc.

5. Bake the Cookies

Bake for 12–14 minutes, or until the edges are golden and the tops are set. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

6. Make the Maple Chai Glaze

In a large bowl, whisk together the powdered sugar, chai spice blend, vanilla extract, kosher salt, maple syrup, and 4 tablespoons of heavy cream. Continue whisking until smooth and thick but pourable. Add more cream as needed to achieve the desired consistency.

7. Glaze the Cookies

Dip the tops of the cooled cookies into the maple chai glaze for an even coating. Allow the glaze to set for at least 10 minutes before serving.

8. Serve and Enjoy

Once the glaze has set, the cookies are ready to serve! These are best enjoyed fresh, but you can store leftovers in an airtight container.

Servings and Timing

Servings: 18–20 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Variations

Add Chocolate Chips: For extra indulgence, fold in some semi-sweet or dark chocolate chips into the dough before baking.
Nuts: Add chopped walnuts or pecans into the dough for a nutty crunch that pairs beautifully with the oats and spices.
Spice Adjustments: If you prefer a stronger chai flavor, you can increase the amount of chai spice blend in the dough or glaze.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. The glaze may soften over time, but the cookies will stay chewy and delicious.
Freezing: Freeze unbaked cookie dough balls by placing them on a baking sheet and freezing them until firm. Transfer to a freezer bag and store for up to 2 months. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
Reheating: If you prefer warm cookies, microwave them for 10-15 seconds to soften them up again before serving.

FAQs

Can I use a different sweetener instead of honey or maple syrup?

Yes! You can use agave nectar or coconut sugar as alternatives for the honey or maple syrup in both the cookie dough and glaze.

Can I make these cookies without the glaze?

Absolutely! The cookies are delicious on their own without the glaze, but the glaze adds a nice sweetness and visual appeal. Feel free to skip it if you prefer a less sweet treat.

Can I use rolled oats instead of quick oats?

Yes, rolled oats will work just fine in this recipe. If you prefer a slightly softer texture, you can pulse the oats in a food processor for a few seconds to break them down a bit.

How do I make sure the cookies stay chewy?

For the chewiest cookies, avoid overbaking them and make sure to allow the dough to rest before baking. The brown butter also contributes to the softness and richness.

Can I freeze the baked cookies?

Yes! You can freeze the baked cookies in an airtight container for up to 1 month. Let them thaw at room temperature or heat them up in the microwave for a few seconds before serving.

Conclusion

These Chewy Chai Oatmeal Cookies with Maple Glaze are the perfect combination of warmth, spice, and sweetness. The chewy texture from the oats, the rich flavor of brown butter, and the sweet maple glaze make for a cozy and satisfying treat that everyone will love. Whether you’re enjoying them with a cup of tea or serving them at a gathering, these cookies are sure to become a favorite!

Chewy Chai Oatmeal Cookies with Maple Glaze

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These Chewy Chai Oatmeal Cookies with Maple Glaze are soft, chewy cookies made with a rich brown butter base, chai spices, and a decadent maple glaze. Perfect for cozy gatherings or as a sweet snack, these cookies balance warmth, spice, and sweetness in every bite.

Author: Amy
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 18–20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Brown the Butter: Melt butter in a medium skillet over medium-high heat, swirling until it turns deep amber. Remove from heat and transfer to a stand mixer bowl.
Beat the Wet Ingredients: Add brown sugar and granulated sugar to browned butter. Beat on medium-high for 2–3 minutes. Mix in eggs and vanilla until smooth.
Mix the Dry Ingredients: In a bowl, combine flour, oats, chai spice, baking soda, and salt. Gradually add to the wet mixture in 2–3 batches. Mix until combined, then rest dough for 10–15 minutes.
Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Form dough into 18–20 balls (45g each), flattening into discs.
Bake the Cookies: Bake for 12–14 minutes until edges are golden. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Make the Maple Chai Glaze: Whisk powdered sugar, chai spice, vanilla, salt, maple syrup, and 4 tbsp cream until smooth. Adjust consistency with more cream if needed.
Glaze the Cookies: Dip cooled cookies into the maple glaze and allow to set for at least 10 minutes before serving.
Serve: Serve cookies after glaze has set. Enjoy!