chai latte oatmeal cookies
Cookies are exciting me lately.
My run this afternoon clocked in at 90 degrees, full bright sunshine crawling into my wrinkles, but you know what? That ain’t stopping me from the autumnal state of mind embodied by cozy baking, burnt orange hues, and thick lined sweaters. Like the one I’m currently wearing right now. It’s embroidered with pumpkins and too cute to let rot in the closet until it actually chills out here.
Today, we’re baking cookies. Taking a wee break from the fall gourd and introducing you to these chai-spiced nuggets dipped into a delightful maple icing. They’re soft, thick, and chewy, lightly scented with instant coffee for that “dirty chai” vibe. The finishing drizzle adds a touch more sweetness to the spice, lending an even brighter seasonal flavor to an otherwise flawless foundation.
As with all cookies, these couldn’t be simpler (well, they could, you could buy something in the store, but it won’t be nearly as satisfying) and yield a nice portion for a small gathering. Need to double the recipe? Easy peasy.
And for sure stash a few out of sight so you can sneak away from your kitchen duty for a nibble.
Chai It Out
Our base here is my classic oatmeal cookie, one I’ve used for years without fail.
First, cream butter with brown sugar and regular sugar, then mix in two eggs and vanilla. Whip in old fashioned oats, flour, baking soda, salt, and your chai spices: we’re talking cinnamon, ginger, clove, and cardamom, as well as a whisper of instant coffee or espresso.
Mix until just combined. Do not overmix your shit, else one tough cookie won’t have such a positive connotation.
Roll out your balls of dough and set onto a parchment lined baking sheet. Bake at 350 for 10-12 minutes until the edges set up but the centers are soft. Cool on the baking sheet, then move the cookies to a wire rack to finish cooling while you bake the rest of the batches. These guys don’t take long at all to come to room temp.
When you’re ready to glaze, whisk together powdered sugar, maple syrup, vanilla, and a small splash of milk. The glaze is perfect when it’s thick and oozes off the spoon in a cohesive stream, not a thin and watery river rapid. If needed, at more powdered sugar to thicken or more milk to thin, about a tablespoon at a time for either.
Set a sheet of parchment beneath your wire rack. Take an oatmeal cookie and dip gently into the glaze. You only want a kiss of the icing on each, not a full-on drench. Invert back onto the wire rack and let the glaze set for a few minutes. Or don’t, if you’re eating them straightaway.
Keep this recipe in your proverbial back pocket for Thanksgiving, all across late fall, and into the Christmas season. Hell, I’ve been thinking about my holiday cookie box since July, so maybe a little foresight here in October isn’t so strange after all. Right? Right.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Falling for cookies:
Movie Night Popcorn Chocolate Chip Cookies
Egg Yolk Espresso Chocolate Chip Cookies
Pumpkin Butter Chocolate Chip Cookies
Salted Pretzel Chocolate Chip Cookies
chai latte oatmeal cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsop vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp instant coffee/espresso
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 1/2 tsp kosher salt
maple glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp milk, as needed to thin
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes. Whip in the eggs, one at a time, then the vanilla. Add the oats, flour, baking soda, and salt. Mix until just combined. Do not overmix. Do not, I repeat do not.
- Scoop rounded 2 tablespoon sized mounds of dough. Roll into a ball. Place onto the prepared baking sheet, taking care not to overcrowd the pan.
- Bake for 10-12 minutes until the edges are set but the centers are still soft. Cool on the baking sheet.
- Line a sheet of parchment beneath a wire cooling rack. In a bowl, whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon of milk. The glaze should be glossy but not overly runny. Dunk the top of each cookie lightly into the glaze and invert onto the wire rack so the unglazed side is sitting on the metal.
- Eat a few right away, or cool completely and store in an airtight container for up to 5 days, the fridge for a week, or the freezer for infinity (3 months).
