If you dream about the coziest possible cookie—think bold chai spice, thick and chewy centers, and a dreamy waterfall of maple glaze—these Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze absolutely deliver. They’re rich and comforting, yet full of bright, warming spice, making them the ultimate treat for crisp mornings, afternoon pick-me-ups, or, honestly, whenever the craving hits!
Why You’ll Love This Recipe
- Big Bakery-Style Texture: Thanks to a clever combo of browned butter and hearty oats, you get cookies that are wonderfully thick, chewy, and tender in every single bite.
- Spiced Just Right: The chai spice brings irresistible warmth—think cinnamon, cardamom, ginger, and more—so every nibble is deeply flavorful (and not just sweet!).
- Maple Glaze Magic: That rich, silky glaze adds a beautiful, sweet finishing touch that soaks into the cookie nooks and crannies in the best possible way.
- Easy to Make, Impossible to Resist: No fancy equipment or fuss required, just pantry staples and a few minutes for a batch of unforgettable Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze.
Ingredients You’ll Need
What I love most about Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze is that the ingredients are classic, but every one makes a big difference: the brown butter for nutty depth, the chewy oats for texture, the warm chai spice for aroma, and, of course, that glossy maple glaze for the perfect finish.
- Unsalted butter: Browning your butter is a simple step that creates caramel notes and a richer, toastier flavor.
- Light brown sugar: Packed brown sugar gives the cookies their signature moisture and chewy texture.
- Granulated sugar: Just enough to help the edges crisp up and balance the flavor.
- Large eggs: Essential for binding and a perfectly tender crumb.
- Pure vanilla extract: Don’t skip this—it amps up the cozy aroma and rounds out the spices.
- All-purpose flour: Bob’s Red Mill recommended for a robust, reliable base.
- Old fashioned rolled oats: The heart and soul of a chewy oatmeal cookie; stick with rolled oats for that ideal texture.
- Chai spice blend: A dreamy mix of cinnamon, cardamom, ginger, cloves, and black pepper—feel free to use store-bought or your own favorite homemade blend.
- Baking soda: Gives these cookies the perfect lift—not too cakey, never flat.
- Kosher salt: A bit of salt sharpens the sweetness and wakes up all the flavors.
- Powdered sugar: The silkiness of the glaze depends on this superfine, melt-in-the-mouth sugar.
- Pure maple syrup: For that swoon-worthy, autumnal sweetness in every drizzle of glaze.
- Heavy cream: Adds richness and ensures the maple glaze is thick, dreamy, and pourable.
Variations
One of the best things about Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze is just how customizable they are. Swap spices, nuts, or even make them gluten-free to suit your mood, pantry, or dietary preferences—these cookies can easily be tailored to whatever you love most!
- Go Nutty: Fold in a handful of chopped pecans or walnuts for a little extra crunch and depth.
- Chai Tea Leaves: For an extra punch of flavor, sprinkle freshly ground chai tea leaves right into the dough along with your spice blend.
- Gluten-Free Baking: Substitute your favorite cup-for-cup gluten-free all-purpose flour and certified GF oats—surprisingly, the cookies still turn out ultra thick and chewy!
- Dairy-Free Option: Use a vegan butter and swap heavy cream in the glaze with coconut cream or a full-fat oat milk—so everyone can enjoy.
- Make It Extra Decadent: Toss in a few white chocolate chips or chopped candied ginger if you’re feeling bold!
How to Make Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze
Step 1: Brown the Butter
This step is truly transformational! Melt your unsalted butter over medium-high heat and let it foam, bubble, and turn a deep golden—keep a close eye (and nose!) so you catch it when it’s smelling nutty and fragrant. Scrape all those flavorful brown bits into your mixing bowl; they’re cookie gold.
Step 2: Mix Wet Ingredients
Add both the brown and granulated sugars to the bowl with your browned butter. Beat until well combined and a little glossy, which cools the butter and creates the perfect chewy base. Then add eggs and vanilla, mixing until smooth and inviting.
Step 3: Combine Dry Ingredients & Mix It All Together
In a separate bowl, whisk together your flour, oats, chai spice blend, baking soda, and salt. Slowly add these dry ingredients to the wet mixture in a couple batches, mixing gently until just combined. Let the dough rest for 10-15 minutes—this helps the oats soak up all the incredible flavors and gives you those epic thick cookies!
Step 4: Shape, Press & Bake
Preheat your oven and line baking sheets with parchment. Scoop generous dough balls (about 3 tablespoons each), gently flattening the tops. Give them plenty of space since these cookies like to stretch out a bit. Bake just until the edges are set and golden—the centers should look a touch underdone for maximum chewiness. Let cookies cool on the tray to finish setting up.
Step 5: Make & Apply Maple Chai Glaze
While the cookies cool, whisk up your maple glaze with powdered sugar, maple syrup, chai spice, vanilla, salt, and enough cream to make it thick yet pourable. For show-stopping cookies, dunk the tops right into the glaze—each cookie will get a decadent coat that sets up in about 10 minutes.
Step 6: Let Set & Serve
Seriously, the hardest part is waiting! Let the icing set for at least 10 minutes so it won’t smudge. Now you’re ready to pour some tea or coffee and dig into the magic of seriously thick & chewy chai oatmeal cookies with maple glaze.
Pro Tips for Making Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze
- Master the Brown Butter: Let the butter cool just enough after browning so it doesn’t scramble your eggs—it should be warm, not hot, when mixing in the sugars.
- Oatmeal Soak Time: Giving the dough a short rest before scooping is key to extra-thick, chewy cookies—don’t skip this simple step!
- Watch the Bake: Pull the cookies from the oven when the edges look golden but the centers seem underdone; they’ll finish setting as they cool, guaranteeing that irresistible chew.
- Glaze Consistency: Adjust your maple glaze with a splash more cream or powdered sugar as needed—the right thickness means it’ll hug each cookie without running off.
How to Serve Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze
Garnishes
For a little extra sparkle, top your freshly glazed cookies with a dusting of ground cinnamon, an extra whisper of chai spice, or even a scattering of chopped toasted nuts. A tiny pinch of flaky sea salt on top is lovely for those who adore a sweet-salty hit!
Side Dishes
Trust me, there’s nothing better than dunking these cookies into a big mug of masala chai or strong coffee. They also play beautifully alongside a bowl of vanilla bean ice cream for a dessert that’s next-level cozy. For breakfast or snack time, pair with creamy Greek yogurt and fruit.
Creative Ways to Present
Try arranging your Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze in a rustic cookie tin lined with parchment, or stack and tie them up with twine for gifting. For parties, serve on a wooden board alongside a mini pitcher of extra glaze for drizzling. Or go old-school: pile high on a cake stand for a gorgeous, homey centerpiece.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 4 days—they actually stay soft and chewy, and the glaze keeps its shine! Slip a slice of bread in with your cookies to help maintain moisture if needed.
Freezing
These cookies freeze beautifully! For best results, freeze just-baked (unglazed) cookies in a single layer, then transfer to a bag. When ready to enjoy, thaw and then glaze fresh for best flavor and texture. You can also freeze the dough balls and bake straight from frozen—just add a minute or two onto the bake time.
Reheating
If you like your Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze a touch warm, pop them in the microwave for 10-12 seconds. Glazed cookies will become soft and extra gooey—total bliss with an evening cup of tea!
FAQs
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Can I make Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze gluten-free?
Absolutely! Just use a cup-for-cup gluten-free flour blend and make sure your oats are certified gluten-free. The cookies stay just as thick and chewy, and the flavors really shine through.
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What can I use if I don’t have chai spice blend?
You can easily make your own! Just combine ground cinnamon, cardamom, ginger, allspice, and a hint of black pepper—adjust the ratios to your liking for that signature chai warmth.
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Can I make these cookies ahead for a party or gifting?
Definitely. You can bake and glaze the cookies a day or two ahead—the texture stays perfect. If gifting, let the glaze set completely before packaging to avoid smudges.
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How do I get the cookies to be really thick and chewy?
The secret is twofold: don’t skip the brown butter (it adds richness and depth) and let the dough rest at least 10 minutes so the oats absorb the moisture and your cookies stay thick and soft. Baking just until the edges are golden but the centers are soft also helps guarantee the perfect texture!
Final Thoughts
If you’re looking for a cookie that’s truly unforgettable, you can’t go wrong with Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze. These are pure baked comfort, ready to make any day a little more special—so grab your whisk, and make yourself (and everyone you love) a batch. Enjoy every spiced, maple-drizzled bite!
Print
Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18–20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Seriously Thick & Chewy Chai Oatmeal Cookies with Maple Glaze are a delightful treat that combines the warm flavors of chai with a sweet maple finish. Perfect for enjoying with a cup of coffee or tea.
Ingredients
Chai Oatmeal Cookies:
- 1 cup unsalted butter (2 sticks)
- 1 cup packed light brown sugar
- 1/2 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
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Maple Chai Glaze:
- 2 cups powdered sugar
- 2 teaspoons chai spice blend
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 tablespoons pure maple syrup
- 4–6 tablespoons heavy cream
Instructions
- Brown the butter: Add the butter to a medium skillet over medium-high heat. Cook until browned, then transfer to a stand mixer.
- Mix the wet ingredients: Combine sugars with butter, then add eggs and vanilla.
- Mix in the dry ingredients: Combine flour, oats, chai spice, baking soda, and salt. Add to wet mixture.
- Baking prep: Preheat oven, line baking sheets, shape dough into balls, and flatten into discs.
- Bake the chai oatmeal cookies: Bake until golden, then cool.
- Prepare the maple chai glaze: Whisk all glaze ingredients together.
- Ice the oatmeal cookies: Dip cooled cookies into the glaze for coating.
- Serving: Allow cookies to set before enjoying with coffee or tea.
Notes
- You can adjust the amount of chai spice in the cookie dough and glaze to suit your taste preferences.
- For a richer flavor, consider toasting the oats before adding them to the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
