Description
Delightful cookies combining chai spices with hearty oatmeal, topped with a rich maple glaze.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups Bob’s Red Mill Unbleached White Organic All-Purpose Flour
- 2 cups Bob’s Red Mill Organic Old Fashioned Rolled Oats
- 1 tablespoon chai spice blend (see Recipe Notes)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups powdered sugar
- 2 teaspoons chai spice blend (see Recipe Notes)
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons pure maple syrup
- 4-6 tablespoons heavy cream
Instructions
- Brown the butter in a medium skillet over medium-high heat for 3-4 minutes until dark amber. Transfer to a mixing bowl.
- Add brown sugar and granulated sugar to the browned butter and mix on medium-high speed for 2-3 minutes until combined. Add eggs and vanilla, mixing until well combined.
- In a separate bowl, combine flour, oats, chai spice blend, baking soda, and salt. Gradually mix dry ingredients into the wet mixture until combined. Let dough cool for 10-15 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Divide cookie dough into 18-20 balls, pressing down slightly.
- Bake for 12-14 minutes until golden around the edges. Let cool completely.
- Prepare maple chai glaze by whisking together all glaze ingredients until smooth. Dip cooled cookie tops into glaze and let set for at least 10 minutes.
Notes
For best results, ensure butter is properly browned and dough has cooled before baking. Consider adding nuts or chocolate chips for variation.