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Soft and chewy with crisp edges, these chai spiced oatmeal cookies will become your new favorite this winter. These easy to make cookies are filled with ginger, cinnamon, and clove flavor.
Last week I posted a recipe for my new Chai Spice Blend. This week, I share one of many ways to use chai spice blends in your baking. You’re going to love my chai spiced oatmeal cookies. They’re soft and chewy like an oatmeal cookie should be, but they’re also filled with warm spices like ginger, cinnamon, cloves, and cardamom.
You won’t even notice, but there’s also a dash of black pepper in there! Chai is known for being a bit spicy, and black pepper helps amp up that flavor just a tiny bit.
The great part about my chai spice blend is that you can customize it however you’d like. Add more ginger, or more cinnamon, or omit the black pepper completely if you prefer.
I use old fashioned oats for my oatmeal cookies. You may be thinking, “can I use quick cooking oats instead?” The main difference is that old fashioned oats are a bit more “meaty” and substantial – this will add chewiness and texture to your cookies.
Quick cooking oats are more powdery and you’ll find that they’ll cook into the dough. You’ll have some oat texture, but not as much.
In short, yes. Either kind of oats will turn out. This will be based on your personal preference and what you have on hand.
If you like my chai spiced oatmeal cookies, you may also like my Soft and Chewy Snickerdoodle Cookies or Soft Pumpkin Sugar Cookies. Both have a healthy dose of cinnamon and are so soft and chewy. I bet you’ll love both recipes.
Chai Spiced Oatmeal Cookies
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons chai spice blend
- 2 1/2 cups old fashioned oats
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
- In a separate bowl, sift together the flour, baking soda, salt, and chai spice blend. Gradually stir dry ingredients into butter mixture until just combined.
- Add old fashioned oats and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 11-13 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
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