Chai Spiced Oatmeal Cookies are chewy and soft, filled with chai spice flavor. A classic oatmeal cookie with notes of cinnamon, cloves, cardamom, and ginger.
You’re going to love these chai spiced oatmeal cookies because they’re soft and chewy – just like an oatmeal cookie should be. But, they’re also filled with warm spices like ginger, cinnamon, cloves, and cardamom.
If you’ve never had chai before, it’s an aromatic tea that’s filled with flavorful spices and herbs. Originating in India, it is now a popular hot beverage around the world.
I’ve made my own Chai Spice Blend that is perfect for this recipe. You’re welcome to make your own batch to keep on hand. Or, use a store bought version instead – like this King Arthur Flour Chai Spice.
The “Spoon and Level” Flour Measuring Method
For all of my recipes, I use the “spoon and level” method for measuring flour. This means that I spoon the flour into my measuring cup, then level the flour off with a knife.
If I were to scoop my flour directly from the flour container, using my measuring cup, then shaking off to level, I’d be measuring too much flour. This is because scooping directly from the container not only compacts the flour into the cup, but your flour is also likely to be compacted from sitting in the container.
I bring this up regarding my chai spiced oatmeal cookies because there are a lot of dry ingredients involved in oatmeal cookies. You not only have flour, but oats in your cookie dough.
For this recipe, it’s especially important to properly measure your flour so that your cookies spread and bake properly. Too much flour and your cookies will not spread.
Using the spoon and level method ensures proper measuring every time. The only more accurate method of measuring flour is to measure by weight – which I also recommend!
How to Make Chai Spiced Oatmeal Cookies
First, gather your ingredients.
For this recipe, you’ll need old fashioned oats, butter, chai spice, baking soda, salt, all-purpose flour, brown sugar, granulated sugar, eggs, and vanilla extract.
You’ll want to make sure you’re using room temperature ingredients for your cookies. This way, your ingredients easily incorporate together and don’t leave cold chunks of butter or eggs in your cookie dough.
When your ingredients are well incorporated, they bake evenly and properly.
First, add your sugars and butter to a large bowl. Cream together, then add your eggs and vanilla extract. Beat until fluffy, about a minute.
In a separate bowl, sift together your dry ingredients (except your oats): flour, chai spice, baking soda, and salt.
Then, add your dry ingredients to your butter mixture and mix until just combined.
Last, add your oats and stir until evenly incorporated into the dough. Next, you’ll want to chill your dough for an hour, up to 24 hours, in the refrigerator.
You can either cover your bowl with plastic wrap, or shape your dough into a disc and wrap with wax paper.
Once you’re ready to bake, preheat your oven, line a baking sheet with parchment paper, and scoop your dough into balls. I like to use a medium cookie scoop to perfectly portion my cookies.
Can I Use Quick Cook Oats in Chai Oatmeal Cookies?
You may be wondering, can you substitute the old fashioned oats with quick cook oats instead?
The main difference between the two types of oats is that old fashioned oats are more “meaty” and substantial. This adds chewiness and texture to your cookies.
Quick cooking oats are powdery and thin. You’ll find that they cook into the dough, and leave less texture than old fashioned oats.
In short – yes, either kind of oats will work. However, you will get different results with each.
More Chewy Cookie Recipes
Love chewy cookies? Check out a few of my other favorites:
- Snickerdoodle Cookies
- Soft Molasses Cookies
- Oatmeal Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Chewy Coconut Macaroons
Chai Spiced Oatmeal Cookies
- 1 cup unsalted butter room temperature
- 3/4 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 until fluffy, about one minute.
- In a separate bowl, sift together the flour, chai spice, baking soda, and salt. 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.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.