Description

These Brown Butter Chai Oatmeal Cookies with Maple Chai Glaze are irresistibly chewy, buttery, and bursting with warm, aromatic spices. Made with rich, nutty browned butter, old-fashioned rolled oats, brown sugar, and a fragrant blend of cinnamon, cardamom, ginger, cloves, and nutmeg, each cookie features beautifully golden edges and a soft, tender center. Finished with a thick, sweet maple chai glaze, these bakery-style oatmeal cookies offer the perfect balance of comforting spice, caramel-like sweetness, and rich maple flavor. Perfect for fall baking, holiday cookie trays, cozy gatherings, or enjoying with a warm cup of chai tea.

Ingrédients

Scale

For the Chai Oatmeal Cookies:
1 cup (226 g / 2 sticks) unsalted butter
1 cup (200 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 tbsp pure vanilla extract
2 cups (250 g) all-purpose flour
2 cups (180 g) old-fashioned rolled oats
1 tbsp chai spice blend (cinnamon, cardamom, ginger, cloves, nutmeg)
1 tsp baking soda
1 tsp kosher salt
For the Maple Chai Glaze:
2 cups (240 g) powdered sugar, sifted
2 tsp chai spice blend
2 tsp pure vanilla extract
1/2 tsp kosher salt
2 tbsp (30 ml) pure maple syrup
4–6 tbsp heavy cream

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Instructions

Brown the Butter: In a medium skillet over medium-high heat, brown the unsalted butter by cooking it for 3–4 minutes, swirling constantly until it foams, turns a dark amber hue, and smells nutty. Remove from heat and transfer completely, including all toasted brown flecks, to a large mixing bowl.
Mix Brown Butter and Sugars: Beat the packed light brown sugar and granulated sugar into the warm browned butter for 2–3 minutes until well combined and glossy. Mix in the room-temperature eggs and pure vanilla extract until smooth.
Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, chai spice blend, baking soda, and kosher salt to ensure uniform spice distribution.
Combine Dry and Wet Mixtures: Gradually mix the dry ingredients into the wet browned butter mixture just until combined. Set the dough aside to cool slightly for 10–15 minutes.
Preheat Oven and Portion Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Divide the dough into large 3-tablespoon-sized portions (~60g each) and place them 2–3 inches apart on the prepared sheets. Gently flatten the tops of each dough ball into a slight disc.
Bake Until Golden Edges: Bake at 350°F (175°C) for 12–14 minutes, or until the edges are golden and the tops are set. Let the cookies cool completely on the baking pans.
Prepare Maple Chai Glaze: In a medium bowl, whisk together the powdered sugar, chai spice blend, vanilla extract, kosher salt, pure maple syrup, and 4–6 tablespoons of heavy cream until thick, smooth, and glossy.
Glaze and Finish: Dunk the tops of the completely cooled oatmeal cookies into the maple chai glaze for a generous coating. Let the glaze set for at least 10 minutes before serving.

Notes

Scrape the Toasted Milk Solids: When browning your butter, make sure to scrape all the little browned bits from the bottom of the pan into your mixing bowl. Those toasted milk solids are where all the rich, nutty flavor lives!
Use a Light-Sided Skillet: Using a light-colored skillet to brown your butter makes it much easier to see the color change from golden to dark amber so you don’t accidentally burn it.
Let Dough Cool Slightly: Allowing the warm browned butter dough to rest for 10–15 minutes before portioning helps firm up the fats so the cookies maintain their thick, bakery-style height in the oven.

Temps de préparation: 25 minutes
Temps de cuisson: 18 minutes
Catégorie: Dessert
Méthode: Baking
Cuisine: American

Nutrition

Portion: 1 cookie
Calories: 265
Sucre: 23g
Sodium: 180mg
Graisse: 12g
Graisse saturée: 7g
Graisses insaturées: 4g
Gras trans: 0g
Glucides: 37g
Fibres: 1g
Protéine: 3g
Cholestérol: 44mg