Oatmeal Chai Cookies Recipe
Introduction
Oatmeal Chai Cookies are a perfect blend of warm spices and hearty oats, offering a cozy treat with every bite. These cookies combine the comforting flavors of chai spices with the satisfying texture of pecans and oats, making them ideal for any time of year.
Ingredients
- 1 cup all-purpose flour (spooned and leveled to measure)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, melted (1 stick)
- ¾ cup brown sugar, packed
- 1 large egg (at room temperature)
- 1 tsp vanilla extract
- 1½ cups old-fashioned oats
- ⅔ cup chopped pecans
Instructions
- Step 1: Preheat your oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper and set aside.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, allspice, cloves, nutmeg, and salt. Set this dry mixture aside.
- Step 3: In a separate large bowl, vigorously whisk the melted butter and brown sugar until combined. Add the egg and vanilla extract, whisking again until smooth.
- Step 4: Sift the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined, making sure there are no flour streaks. Then fold in the oats and chopped pecans.
- Step 5: Cover the dough and chill it in the refrigerator for 15 minutes to make it easier to handle.
- Step 6: Use a cookie scoop (about 1.5 to 2 tablespoons) to drop dough balls evenly spaced onto the prepared baking sheets. This should yield 18 to 24 cookies.
- Step 7: Bake the cookies for 12-15 minutes, until the bottoms are just golden and the centers look slightly underbaked. Let them cool before enjoying.
Tips & Variations
- For extra chewiness, try using rolled oats instead of old-fashioned oats.
- Substitute pecans with walnuts or almonds depending on your preference or what you have on hand.
- To intensify chai flavor, add a pinch of cardamom or increase the cinnamon slightly.
- If you prefer a sweeter cookie, sprinkle a little turbinado sugar on top before baking for a subtle crunch.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm cookies in a low oven or microwave for a few seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats can be used, but the texture will be softer and less chewy. For best results, stick with old-fashioned oats.
Can these cookies be made vegan?
You can make these cookies vegan by replacing the butter with a plant-based alternative and using a flax egg or another egg substitute instead of the large egg.
PrintOatmeal Chai Cookies Recipe
These Oatmeal Chai Cookies combine warm chai spices with hearty oats and crunchy pecans to create a delightful, aromatic treat. Perfectly spiced and chewy, they’re ideal for a cozy afternoon snack or holiday cookie platter.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 18–24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled to measure)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted (1 stick)
- ¾ cup brown sugar, packed
- 1 large egg (at room temperature)
- 1 tsp vanilla extract
Add-ins
- 1½ cups old-fashioned oats
- ⅔ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper and set them aside to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ground ginger, allspice, cloves, nutmeg, and salt. This blend of spices will give the cookies their signature chai flavor.
- Combine Wet Ingredients: In a separate bowl, vigorously whisk the melted butter and brown sugar until smooth. Then whisk in the egg and vanilla extract, making sure everything is thoroughly combined.
- Blend Wet and Dry: Sift the dry ingredients into the wet ingredients. Using a spatula, gently stir until just combined, taking care not to overmix; there should be no flour streaks remaining. Fold in the oats and chopped pecans evenly throughout the dough.
- Chill Dough: Cover the cookie dough and place it in the refrigerator to chill for 15 minutes. This helps the dough firm up, making it easier to scoop and allowing the flavors to meld.
- Scoop Dough: Using a cookie scoop (1.5 to 2 tablespoons), scoop the dough onto the prepared baking sheets, spacing each dough ball evenly to provide room for spreading. This quantity should yield about 18 to 24 cookies.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms are just golden and the centers still look slightly under-baked. This ensures a chewy texture.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets before transferring them to a wire rack or serving plate. Enjoy your warm, spiced oatmeal chai cookies!
Notes
- Make sure the egg is at room temperature to prevent the butter from solidifying when added.
- For added texture and flavor, you can substitute pecans with walnuts or skip nuts entirely for a nut-free version.
- To enhance the chai flavor, consider adding a teaspoon of chai tea mix or additional cinnamon.
- These cookies store well in an airtight container for up to 5 days at room temperature.
- Freezing the dough balls before baking can help maintain shape and freshness if preparing in advance.
Keywords: Oatmeal Chai Cookies, spiced cookies, chai spice, oatmeal cookies, pecan cookies, cozy snack, holiday cookies
