Classic chai spices like cinnamon, cardamom, cloves, and ginger add layers of flavor to this simple recipe for oatmeal cookies.

Chai-Spiced Oatmeal Cookies

This simple oatmeal cookie recipe gets a flavor makeover for the holidays by adding a warming blend of chai spices that includes cinnamon, cloves, cardamom, nutmeg, ginger, and white pepper.

They’re delicious any time of year, but they make an especially terrific addition to a holiday cookie platter.

  • Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
  • Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
  • Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
  • Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
  • Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
  • Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
  • Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
  • Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
  • Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.

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Chai-Spiced Oatmeal Cookies

Chai-Spiced Oatmeal Cookies

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Classic chai spices like cinnamon, cardamom, cloves, and ginger add layers of flavor to this simple recipe for oatmeal cookies.

Ingredients

  • 1/2 cup 8 tablespoons unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of white pepper
  • 1/2 teaspoon baking soda
  • 3/4 cup all-purpose flour
  • 1-1/2 cups rolled oats, quick-cooking or old-fashioned

Instructions

  • Preheat the oven to 350°F and line 2 baking sheets with parchment.
  • Combine the butter, brown sugar, granulated sugar, vanilla, salt, and vinegar in a large bowl and beat until smooth. Add the egg, cinnamon, cloves, cardamom, nutmeg, ginger and white pepper and beat until well combined.
  • Add the baking soda and flour, beat until thoroughly mixed, then stir in oats.
  • Drop the dough in 1-inch balls onto the prepared baking sheets, leaving about 2 inches between them.
  • Bake the cookies for 12 minutes, turning the sheets and swapping racks (top to bottom) after 6 minutes. Remove the cookies from the oven and allow them to cool on the sheets.

Tips for Making This Recipe

Store cookies in containers with tight-fitting lids and place wax or parchment paper between the layers to keep them from sticking. Cookies can be stored for up to 3 days at room temperature, 1 week in the refrigerator, or in the freezer for up to three months.
Calories: 70kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Cholesterol: 8mg, Sodium: 77mg, Fiber: 1g, Sugar: 6g
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