Chai spiced oatmeal cookies are classic chewy oatmeal cookies filled with cozy spices like cinnamon, ginger, cloves, and cardamom. It's the perfect cookie to enjoy with a warm mug of coffee or tea!
In a large bowl, add butter and sugars. Using a hand mixer or stand mixer, beat until fluffy, about a minute. Add eggs and vanilla extract. Beat until fluffy, about a minute.
In a separate bowl, sift together the flour, chai spices, baking soda, and salt. Gradually stir dry ingredients into butter mixture until just combined. Add old fashioned oats and stir until just combined. Dough will feel sticky.
Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating helps the flavors meld and also creates a firmer, less sticky dough to roll into balls.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and scoop dough using a 1.5 tablespoon (medium) scoop or shape by hand into 1.5 inch balls.
Place cookie dough balls 2 inches apart onto a prepared baking sheet. Bake for about 11-13 minutes, or until lightly browned around edges and across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
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Notes
Cookies will keep for up to 5 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.
Raw dough will keep 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.